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Jeera Rice is one of the most famous and staple dish from India, that is generally cooked daily and goes well with dal, curries or as a side.

Jeera Rice | Indian Cumin Rice (3 ways)

Jeera Rice is one of the most famous and a staple dish from India, that is generally cooked daily and goes well with dal, curries or as a side.
5 from 3 votes
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Course: Main Course
Cuisine: Indian, North Indian
Keyword: Left over Rice, Rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Soaking Time: 30 minutes
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 Cup Basmati Rice
  • 1 tablespoon Clarified Butter (Ghee)
  • 1 teaspoon Cumin Seeds (Jeera)
  • Lemon juice (optional)
  • Salt to taste

Instructions

  • Clean and rinse the rice nicely. See instructions above on how to rinse the 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.
  • Cover and let it come to a boil.
  • One can add a few drops of lemon juice. This helps to get perfect white rice.
  • 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.
    Rice getting steamed in a large pot
  • Cook it only 95 percent. That is grain should be a bit firm and not mushy.
  • Drain the rice in a colander.
    Rice removed in a colander
  • Let it rest for 5 minutes so that the excess water is removed and the rice cooled a bit.
    Perfectly cooked Steamed Rice
  • Now in a heavy bottom wok or a kadai add the Clarified Butter ( ghee).
  • Once hot add the cumin seeds.
  • Let cumin seeds crackle.
  • Add rice, salt to taste and gently toss the 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).
  • Once hot add the cumin seeds.
  • Let cumin seeds crackle.
  • Add rice, salt to taste.
  • 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.
  • 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.
  • In a small skillet (I use this cast iron skillet) or a tadka pan add the Clarified Butter (ghee).
  • Once hot add the 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
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu