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Jeera Rice
4 from 12 votes

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.

Prep Time
5 mins
Cook Time
15 mins
Resting time
15 mins
Total Time
35 mins
Servings: 6
Calories: 165 kcal
Course: Main Course, Condiments, Others
Cuisine: Indian

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
    Cup of Yum
  1. Wash the rice 4-5 times until the water turns clear. Drain and set it aside.
  2. Press the saute button of the Instant Pot. Once it displays hot, add oil. Then add Cumin seeds, let the cumin seeds splutter.
  3. Now add bay leaf, cinnamon stick, lightly crushed cloves, green cardamom and star anise.
  4. Add slits of green chilies.
  5. Roast all the spices for few seconds until you start getting aroma of whole spices.
  6. Then add the rinsed and soaked basmati rice to the pot. Stir the rice with the spices for 30 seconds.
  7. Add 1.25 times water of rice quantity, salt and stir.
  8. 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.
  9. Let the pressure release naturally. Open the pot and fluff the rice.
  10. Sprinkle handful of chopped cilantro and pomegranate arils.
  11. Serve hot!
Stove Top Jeera Rice Recipe
  1. 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.
  2. When you are ready to cook, drain all the water from the rice and set the rice aside.
  3. Heat oil in a pan and add cumin seeds to it.
  4. Now add bay leaf, cinnamon stick, lightly crushed cloves, green cardamom and star anise.
  5. Add the chopped green chili and drained rice to it.
  6. Sauté the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
  7. Add two cups water and salt to the rice and mix well.
  8. Squeeze around 1 teaspoon lemon or lime juice to it for fluffier and not sticky rice.
  9. 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.
  10. Give it a quick stir and switch off the heat.
  11. Cover the pan with a lid and let the rice sit for 15 minutes.
  12. The rice will completely cook with the remnant heat of steam without getting mushy.
  13. Take the lid off and fluff the rice.
  14. Sprinkle with chopped coriander and Pomegranate arils.
  15. Serve hot!

Nutrition Information

Calories 165kcal (8%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 202mg (8%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 169IU (3%) Vitamin C 2mg (2%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 202mg 8%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 169IU 3%
Vitamin C 2mg 2%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.