Jeera Rice - Instant pot and Stovetop
Jeera Rice/ Cumin Rice is a popular dish to order in Indian Restaurants and it will be in the Buffet. This recipe is so easy to make in your kitchen. Let’s learn how to make restaurant-style, Vegan, Gluten-free, Jeera rice in under 15 minutes.
Servings: 4 people
Calories: 93.4kcal
Equipment
Ingredients
- 2 Cup Basmati Rice
- 1 Tsp Cumin Seeds/ Jeera Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 4 Cups Water
- Salt as required
- 1 Tsp Coconut oil
Instructions
Stovetop Method
- Soak basmati rice for 30 minutes.
- Wash a few times and drain the water. Keep it aside.
- Take a heavy-bottomed deep pot. Add oil.
- When the oil is hot, add the whole spices and cumin seeds.
- Let the cumin seeds crackle and you will get a nice aroma.
- Then add the drained rice and saute for a minute. Add water and required salt.
- Cover and cook in medium flame till the rice is cooked the water is evaporated.
- Switch off and remove the pot from the heat.
- Serve warm with any spicy curry.
Instant pot Method
- Switch on the Instant pot and press the saute button. Add the oil.
- When the oil is hot, add the bay leaf and cinnamon stick.
- Then add the cumin seeds. Let the cumin seeds crackle and nice aroma arise.
- Then add the rinsed and drained rice. Saute for a minute.
- Then add the water and required salt.
- Close the lid and press cancel, then the rice button.
- Once the rice is cooked let the pressure release naturally.
- Open the lid and serve the jeera rice warm with any curry.
Video
Notes
- Wash the rice 3 to 4 times. This prevents the rice from sticking after cooking.
- Soaking the rice for 30 minutes helps it in cooking perfectly.
- You can add one or two slit green chili to add the spice level.
Nutrition
Serving: 1person | Calories: 93.4kcal