This simple jeera rice recipe has only 4 ingredients and takes little time to make. I pair this gluten-free and vegan dish as a side for soft Gujarati rotlis, Indian curries and dals. Included is how to make jeera rice in Instant Pot. Jeera rice is also known as Indian Cumin Rice, jeera bhaat or zeera rice. It is a popular rice dish that is served with indian curry. Jeera Rice seems so simple but yet the recipe is so easy to get wrong. Takeaway and Restaurant style Jeera Rice is always fluffy and not mushy. Each grain of rice is separate and yet the rice doesn’t taste dry. You can easily create the same style of rice at home, you just need to follow a few tips and tricks! This fluffy cumin rice has just three main ingredients – rice, cumin seeds and oil. It is automatically vegan jeera rice. Some may add green peas and green chilies making it into more of a jeera pulao or make veg pulao
Jeera Rice Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post This flavorful jeera rice requires simple ingredients that are easily available in your nearest grocery store. Basmati Rice – if you can find it, use a good quality long grain basmati rice – it makes all the difference when it comes to flavour and texture. For this particular recipe we will use plain basmati white rice, however brown rice can be used too. I use Tilda Grand Extra Long Basmati Rice. If possible use aged basmati rice as it requires more moisture. This leads to fluffier rice compared with new rice that becomes mushy easily. Cumin seeds – aka jeera or jeeru. You need whole cumin seeds rather than ground cumin powder. Cumin seeds are easily available in supermarkets in the world food aisle but South Asian grocery stores will definitely have them. Oil – I have used olive oil but you can use ghee or other flavourless oil. Rememebr that if you use ghee, this rice will no longer labled as vegan. Pinch of salt to taste Optional: Garam Masala – I find that adding a very small pinch of garam masala gives wonderful fragrance without having to add individual whole spices. Instead of garam masala, you can optionally add other fragrant whole spices to the tempering such as bay leaf, cinnamon stick, green cardamom or star anise This gets you fragrant jeera rice just like indian restaurants. Garnish with fresh cilantro leaves (coriander leaves)
Jeera rice water ratio
As an approximate, use 1 cup of rice to 1.25 cups water. Depending on the type of rice, this ratio is likely to change. Rice varieties have different water content levels so require varying amounts of water.
How to make Jeera Rice
- Rinse the rice in cold water (tap water) 5-6 times or until the water runs clear to remove extra starch from the rice. Soak the rice in cold water for at least 30 minutes.
- Heat oil in a pan over medium heat.
- Add cumin seeds and sauté for a few seconds until fragrant.
- Add the soaked rice (drain the excess water before adding it) and stir well so that the rice is coated with the oil and cumin seeds.
- Add 1 and 1/4 cups of water or just enough water to cover the rice, add salt and garam masala.
- Increase the flame on high heat and bring the water to a boil.
- Once boiling, reduce the flame on low heat, cover the pan and cook for 8-10 minutes until the water has been completely absorbed and the rice is cooked through.
- Remove from the heat and let it sit covered for 5-10 minutes.
- Fluff the rice with a fork and serve hot.
Pro Tips
The most important to note is that different brands will all require different amounts of water and timings. The best way to cook perfect rice is to practice a few times!
For fluffy rice, rinse or wash rice grains in cold water until water runs clear to remove the excess starch.
Wait until the oil is hot, then add the cumin seeds. This way, they will immediately sizzle allowing you to add the rice.
Cumin seeds burn fast so work quickly and have all your ingredients prepared.
Try not to over stir the rice as it cooks as it will release extra starch.
Do not use sharp edge spoon but rather a soft spatula to prevent the rice grains from breaking.
Use hot water when added to the recipe.
Instant Pot Jeera Rice recipe & Stove top pressure cooker
The instant pot method allows you to prepare quick jeera rice. You can use the Instant Pot pressure cooker or any other electric pressure cooker. For pressure cookers, I use a ratio of 1:1 rice to water. Select the sauté function on the Instant Pot. Add ghee or vegetable oil to the inner pot of the Instant Pot and allow it to heat up. Add jeera to the hot oil and let them sizzle for a few seconds. Drain the rinsed rice and add it to the pot. Sauté the rice for about 1-2 minutes, stirring gently to coat it with the oil and cumin seeds. Add water to the pot and season with salt according to your taste preferences. Give it a quick stir to combine all the ingredients. Cancel the sauté function and close the Instant Pot lid. Make sure the pressure release valve is set to the “sealing” position. Select the “rice” or “pressure cook” function on the Instant Pot and set the cooking time to 2 minutes at high pressure. Allow for natural pressure release for about 5 minutes. After that, perform a quick pressure release by turning the pressure release valve to the “venting” position.
Stove top pressure cooker
You can also use a stovetop pressure cooker. Use the same ratio of 1:1 water to rice. Seal the lid and allow to cook for 1 whistle. Turn off the heat and allow the pressure to release naturally.
Serving Suggestions
What to eat with basmati rice is a great starting point. Jeera Rice is a great side dish for dal recipes. Dal tadka Dhaba style Dal fry Dal Makhani or Dishoom Black Dal You can serve it with any curry of your choice but I find that curries with a gravy go better with rice. Examples include: Authentic Chana Masala Paneer Butter Masala Rajma Masala You can make your own poppadoms at home by following this poppadom recipe. I like to serve mine alongside these poppadom dips
Storage
Boiled rice is a highly perishable food. As soon as the leftover rice is cooled, store in an airtight container and place in the fridge for up to 3 days. Reheat in the microwave or in a pan with a tiny splash of water. You can freeze leftover cumin rice. Allow cooked rice to cool down completely, place in a freezer safe container and freeze for up to 1 month. Allow to thaw in the fridge then reheat in the microwave.
Other Indian Rice Dish Recipes
Takeaway style Pilau Rice Coconut Milk Pulao Rice Schezwan Fried Rice Tofu Fried Rice Ghee Rice As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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