Make perfect non-sticky, fluffy Restaurant Style jeera rice with my 3 different foolproof and easy methods.
Jeera Rice is one of the most popular dishes in restaurants or in parties. It is also one of the most common rice recipes made at home. It goes well with simple everyday dal or more commonly paired with Dal Tadka.
Jeera rice or Jeera bhaat or Indian cumin rice is a simple rice dish where rice is flavoured with Jeera (cumin). The tempering is best done in ghee (Clarified butter) to enhance the flavor, but one can use oil too.
Jeera means cumin, and I am sharing today a very easy method of making Jeera rice. I make two of these Jeera rice in two ways or rather three ways (If I count the rice cooker method too.) Depending on how I am serving it.
Jeera Rice in Pressure Cooker
As said Jeera rice is one of the recipes which is cooked by most homes daily. So when I am doing everyday cooking and in a mood to make Jeera rice, or in a hurry, I make it in a pressure cooker or the pulav method.
In a pressure cooker, I add the ghee. Temper it with jeera. Soaked rice, water, and salt are added. 1-2 whistles in the pressure cooker and the rice is done.
This is a very quick and easy method and the rice literally gets cooked in max of 10 minutes. Of course, the pressure cooker has to cool down a bit before you can dig in.
Release the pressure naturally after 7-10 minutes, or else the rice will get soggy.
Open Pan method – Jeera Rice
The next method is the open pan method. One of our favorites. In this method, the rice comes out very fluffy and each grain is separate. In a pressure cooker too we can achieve the same, but we need to be careful of the timing when we open the pressure cooker.
This method requires the rice to be precooked in an open pot. Once the rice is cooked, drain to remove all the excess water and spread it on a colander so that the rice is separate. This helps in the rice not sticking and mushy too.
Then the tempering with the required spices is made. This method is also good for using your leftover rice. Jeera rice with cooked or leftover rice is one of the best ways to use some leftover rice.
Jeera Rice in Rice Cooker
Another method is when I sometimes use my Rice cooker. This is something to add to everything and forget. In this, I add the rice, water, and salt to the rice cooker. Then do a tempering separately and add it to the cooker. Then put the rice cooker in cooking mode and let the rice cooker do the magic.
This is good when you need to make it for parties and do not want to babysit. It is best when you want to serve hot rice but do not want to work in the kitchen when you have guests around.
I keep everything ready in the rice cooker. Just 30 minutes before serving dinner or lunch I mix everything one time and switch on the rice cooker. The rice gets cooked and you have some hot steaming Jeera rice ready to be served.
Spices used
I keep my Jeera rice very simple. I just used cumin seeds to flavor the rice. Ghee (Clarified Butter) is used as fat and to do the tempering. One can use oil too, but ghee enhances the flavor.
I keep my jeera rice seasoning simple, as when I serve it, I serve it with either a spicy curry or dal.
However, one can add Bay Leaves, cinnamon, and cardamom. Saffron can be added too, to give a nice beautiful colour and fragrance to the rice.
Dishes with Jeera Rice
This side dish Kongu Thakkali Kuzhambu goes well with Jeera rice. The classic pair of Jeera Rice Dal Makhani is another simple dal with Jeera rice. I love to make this chaar dal(Mixed Dal) with it.
Tips on making the perfect fluffy Jeera Rice
Quality of Rice
It is advisable to use the best long-grain Basmati rice to get the perfectly cooked fluffy texture and non-sticky rice. Good quality rice will expand and fluff up better. Said that you can even get the same using short-grain rice but the best results are with Basmati Rice.
Rinsing Rice
The rice needs to be cleaned and thoroughly rinsed before using it. Use your hands to clean the rinse and gently or lightly rub the grains in your hand while you are rinsing the rice. This helps in removing the extra starch and the rice is less starchy.
Soaking Rice
It is always best to soak the rice at least for 30 minutes when making Jeera rice rice for Biryani or even day-to-day rice.
Soaking rice helps it to swell up and after it is cooked it comes out nice and fluffy. Remember once the rice is soaked, do not scrub it with your hands. The grains after being swelled up are delicate and will break the rice.
Rice to water ratio
This depends on the quality of the rice and if you are soaking the rice or not.
If the rice is soaked and using the pressure cooker method, it is generally a 1:1.5 rice-to-water ratio. If it is not soaked it is 1:2.
For the Rice cooker, I always use a 1:2 ratio. When I am using the open pan method I do not follow any specific measurements, as I drain the rice in a colander. So in general I take around 3-4 times of water.
The above ratios are a rough guide. Some rice takes more water and some less. You will understand once you start cooking it or after 1-2 attempts.
Cooking Rice
When making rice using an open pan method it is best to cook the rice at 90-95 percent and for Biryani around 80 percent. This will help the rice to be firm and get the restaurant-style perfect Jeera rice. The remaining cooking will be done during the tempering or while the biryani is cooking.
Handling Rice once cooked
Once the rice is cooked always be gentle. When using a spoon, be as light as possible. If you apply pressure to remove the rice the grains will break. Try to use a fork to fluff the rice.
Jeera Rice (Indian Cumin Rice) – 3 ways
Equipment
- Open Pan / Pressure Cooker / Rice Cooker
Ingredients
- 1 Cup Basmati Rice
- 1 tablespoon Clarified Butter (Ghee)
- 1 teaspoon Cumin Seeds (Jeera)
- Lemon juice (optional)
- Salt
- Water Quantity depending on the method used
Instructions
- Clean and rinse the rice nicely. See instructions above on how to rinse the rice.1 Cup Basmati Rice
- Soak the rice for at least 30 minutes in normal room temperature water.
- Once soaked, drain and give a quick rinse. This step is to just remove any dirt. Here we are not rinsing with hands or anything. Just removing and replacing the water.
Open pan method
- In a wide open pan add 4 cups of water.Water
- Cover and let it come to a boil.
- One can add a few drops of lemon juice. This helps to get perfect white rice.Lemon juice
- Once the water has come to a boil add the rinsed and drained rice.
- Let this cook for 5-7 minutes. The rice will cook faster. Keep an eye on it.
- You will understand when the rice starts floating on the top.
- If you remove one grain and lightly press it against the spoon or your worktop, it will break.
- This is a sign when the rice is done.
- Cook it only 95 percent. That is grain should be a bit firm and not mushy.
- Drain the rice in a colander.
- Let it rest for 5 minutes so that the excess water is removed and the rice cooled a bit.
- Now in a heavy bottom wok or a kadai add the Clarified Butter ( ghee).1 tablespoon Clarified Butter
- Once hot add the cumin seeds.1 teaspoon Cumin Seeds
- Let cumin seeds crackle.1 teaspoon Cumin Seeds
- Add rice, salt to taste and gently toss the rice.Salt, 1 Cup Basmati Rice
- Be gentle and slow. The rice will mix and coat the tadka all over.
- Serve it hot with curry or dal of your choice.
Pressure cooker or Pulao method
- In the pressure cooker wok add the Clarified Butter (ghee).1 tablespoon Clarified Butter
- Once hot add the cumin seeds.1 teaspoon Cumin Seeds
- Let cumin seeds crackle.
- Add rice, salt to taste.1 Cup Basmati Rice, Salt
- Add 2 cups of water if the rice is not soaked. If soaked add 1.5 cups of water. If not soaked add 2 cups of water.Water
- Cover the lid and let this cook for 1-2 whistle max.
- Switch off and let the pressure settle.
- After 10 minutes, once the pressure has settled, open the lid and serve.
- Do not cover the pressure cooker tightly or else the rice might turn mushy later.
Rice cooker method
- In the rice cooker add rice, 2 cups of water and salt to taste.Water
- In a small skillet (I use this cast iron skillet) or a tadka pan add the Clarified Butter (ghee).1 tablespoon Clarified Butter
- Once hot add the cumin seeds.1 teaspoon Cumin Seeds
- Let cumin seeds crackle.
- Add this to the rice and water mixture in the rice cooker.
- Switch the mode to cooking and let the rice cook until done or it goes to the warm mode.
- I prefer to remove the top container of the rice and keep it on a cooling rack.
- As the heat from the bottom of the rice cooker at times, cooks the bottom layer and sometimes it gets over done.
Notes
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
Updates
This post was first published on 28th September 2020. Today the 17th of November 2023, I am updating it with more pictures and content for the best user experience.
I am sharing this with Foodies_RedoingOldPost and earlier I shared it with the Blogging Marathon page for the other Blogging Marathoners doing BM#116
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Jayashree T Rao
Tuesday 5th of December 2023
Jeera rice with a curry or dal is one of the preferred dishes at home. Nicely explained at depth of the different methods of preparing it.
Kalyani
Thursday 30th of November 2023
Much of the North Indian Sunday meals at home revolves around Jeera rice, esp for the kids; Lovely methods explained here, Renu... esp the stove top which is also my preferred method.
Veena Krishnakumar
Thursday 30th of November 2023
Nothing like a quick comfort food such as Jeera rice. You have explained it so beautifully that it can be cooked in 3 different ways. Perfect guide for a beginner
Mayuri Patel
Monday 27th of November 2023
Renu a perfect recipe for beginners. Like how you've explained three different ways to make jeera rice. We love jeera rice.I do add the other spices,but next time will try it with jeera alone.
Sandhya Ramakrishnan
Saturday 25th of November 2023
Jeera rice is such an essential part in our menu! I love your detailed recipe to cook the perfect jeera rice. I like to cook it on open pan at times and your instructions were very helpful!