Jeera Rice
Stove top and instant pot Jeera Rice (Cumin Rice) recipe with tips to make it perfect every time. Aromatic and flavorful rice that complements any dish.
Servings: 6
Calories: 165kcal
Ingredients
Dairy:
- 1 tablespoon Ghee
Pantry:
- 220 gms Basmati Rice 1 cup - Long grain
- 2 cups Water
Spices
- 2 Bay leaf 2 in number
- 1 gm Cinnamon Stick 1 inch stick
- 4 Green Cardamom 4-5 in number
- 4 Cloves 4-5 in number
- 1 Star Anise 1 in number
- 1 teaspoon Cumin Seeds
- ½ teaspoon Salt
Produce:
- 5 gm Green chilies 2-3 in number
- 1 teaspoon Lime juice
- 15 gm Cilantro Handful - Chopped
- ¼ cup Pomegranate Arils
Instructions
Instant Pot Method
- Wash the rice 4-5 times until the water turns clear. Drain and set it aside.
- Press the saute button of the Instant Pot. Once it displays hot, add oil. Then add Cumin seeds, let the cumin seeds splutter.
- Now add bay leaf, cinnamon stick, lightly crushed cloves, green cardamom and star anise.
- Add slits of green chilies.
- Roast all the spices for few seconds until you start getting aroma of whole spices.
- Then add the rinsed and soaked basmati rice to the pot. Stir the rice with the spices for 30 seconds.
- Add 1.25 times water of rice quantity, salt and stir.
- Close the pot with the lid and press the manual/pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position.
- Let the pressure release naturally. Open the pot and fluff the rice.
- Sprinkle handful of chopped cilantro and pomegranate arils.
- Serve hot!
Stove Top Jeera Rice Recipe
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
- When you are ready to cook, drain all the water from the rice and set the rice aside.
- Heat oil in a pan and add cumin seeds to it.
- Now add bay leaf, cinnamon stick, lightly crushed cloves, green cardamom and star anise.
- Add the chopped green chili and drained rice to it.
- Sauté the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
- Add two cups water and salt to the rice and mix well.
- Squeeze around 1 teaspoon lemon or lime juice to it for fluffier and not sticky rice.
- Reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till 90 percent of water has been absorbed by rice.
- Give it a quick stir and switch off the heat.
- Cover the pan with a lid and let the rice sit for 15 minutes.
- The rice will completely cook with the remnant heat of steam without getting mushy.
- Take the lid off and fluff the rice.
- Sprinkle with chopped coriander and Pomegranate arils.
- Serve hot!
Video
Nutrition
Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 202mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg