5.0 from 9 votes
Quick Jeera Rice (Cumin Rice)
Jeera rice (i.e. cumin infused basmati rice) is a staple in Indian homes and fluffy, discrete and delicious. No pressure cooker needed!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 190 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 1 cup basmati rice
- ½ tablespoon ghee or 1 tablespoon of avocado oil
- 1 teaspoon cumin seeds if you want it more fragrant, you can add more
- 1 green chili pepper Thai green chili preferred, finely chopped - sub with Serrano otherwise
- 2 cups water see notes
- 1 teaspoon salt optional (I use salted ghee)
- 1 tablespoon cilantro chopped
Instructions
- First, rinse the basmati rice thoroughly - at least 3x until the rinsed water runs mostly clear. Cover the rinsed rice with fresh water and soak for at least 20 mins (and no longer than 30 mins)
- With five minutes to spare, in a medium pot that can hold the rice, heat ghee or avocado oil. On low to medium flame, when the ghee or oil is hot, add cumin seeds and wait for it to sputter (it will start to smell delicious already)
- Add chopped green chili pepper and stir a couple of times - don't let it brown, 20 seconds is good!
- Now, drain the rice and add it to the pot - don't stir too much but toast the rice for a minute or two (stirring too much can break the rice, but you don't want it to stick to the bottom)
- Transfer the toasted rice into another pot or the bowl where you soaked the rice. Add water and salt to a pot (the water will be salty to taste) and bring to a boil
- Once the water is boiling (rolling bubbles on top) - cover and cook rice for about 4 to 6 minutes. I suggest checking after 4 minutes. If it looks mostly done, turn off the heat and let it sit uncovered for another minute or two.
- The water should have evaporated by now and the rice should be ready - top and mix with chopped cilantro and serve hot!
Cup of Yum
Notes
- If using an Instant Pot or pressure cooker, add slightly more water (about ¼ cup). For a pressure cooker, typically one whistle is sufficient. For Instant Pot, cook on high pressure for 5 minutes, then manual pressure release for a couple of minutes before quick releasing the pressure.
- If Thai green chili peppers are unavailable, the next best option is Serrano peppers
- If you'd like to make this a one pot rice, then I suggest adding water directly to the pot after toasting rice, but in this case, you want to start the timer right after you add the water. Then, once the water starts boiling, just turn the heat down to medium and let it finish cooking.
Nutrition Information
Calories
190kcal
(10%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
628mg
(26%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
13IU
(0%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 628mg | 26% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.