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Jeera Rice
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Jeera Rice

Make your meal extra special with this flavorful Jeera Rice, cooked with aromatic ghee, bay leaf, cumin seeds, and black pepper- Not-sticky, fluffy rice in just under 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 255 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2.5 cups rice I have used Basmati Rice
  • 2 tablespoon ghee desi variety
  • 2 teaspoon cumin seeds aka jeera
  • salt as per taste
  • 1 small bay leaf aka Tejpatta
  • 5 cups water
  • 3 small black pepper whole

Instructions

    Cup of Yum
  1. Take the raw basmati rice in a large bowl. If they are old, they taste quite better. So, you may manually check for any insects.
  2. Rinse them several times through running water. Soak them for around 15-20 min.
  3. You will see that rice has swollen up.
  4. Take a pressure cooker. Add desi ghee to it. Add the spices ; Jeera, heeng, black pepper, clove, bayleaf to it.
  5. Once they splutter, add soaked rice. Make sure to remove the water in which rice were soaked.
  6. Add Water to the rice and mix well. Give two whistles on full and simmer for max of 2 min. If rice are not soaked and you wish to make them immediately, then add 2.5 times water as of the rice quantity. And put on simmer for 5 min.
  7. Once cooker cools off, remove the lid. The rice has almost doubled up and they came out really well.
  8. The jeera rice is ready. Serve it with your choice of dal, curry or curd.

Notes

  • Recipe Notes-
  • Soaking the rice is an important step and I would suggest not skipping it. It helps create fluffy rice and cooking time is naturally reduced as well.
  • When adding jeera and other spices to hot ghee, make sure to simmer the flame and let jeera splutter gradually, or else it will get burnt quickly and you may not like the flavor of black jeera.
  • Once it splutters, add rice immediately.
  • Remember to discard the water in which rice is soaked as it may have dust and starch. Always use fresh water to cook rice.
  • I always prefer to cook rice on simmer for a few minutes in a pressure cooker. Never release the pressure early. Let it cool on itself.