on Jul 13, 2018, Updated Oct 05, 2021 This jeera rice might look simple, but it’s really one of those recipes you need to have in your back pocket. It’s quick, it’s easy, and it pairs so well with any Indian side dish. If you see the picture above, you’ll notice that every grain of rice is separate and it’s not overly greasy or undercooked or gluggy. I have come up with the perfect jeera rice recipe, that is steamed and takes about 10 minutes to make. Yes, only 10 minutes! And that’s exactly what I am going to share with you today!
What do you need for Jeera Rice?
Jeera rice only needs a few simple ingredients. It only needs six ingredients, which you probably already have in your pantry. So making this is actually easier than you thought!
Ghee or Butter Whole spices – bay leaf, cinnamon, clovesJeera (or cumin seeds)Green chilliesBasmati rice Freshly chopped coriander.
Pro tip: Don’t forget to keep an eye on the jeera while sautéing it – it tends to burn exactly when you look away 😂😂 But on a serious note, jeera goes from toasted just right to burnt in a jiffy. Making sure this doesn’t happen is the only hassle you’ll face!
Rice to Water Ratio for Jeera Rice
The perfect rice to water ratio for jeera rice is 1:2. Which means for every cup of rice, you need two cups of water. The rice is steamed in the liquid in a pan which is covered so that the steam does not escape. This rice to water ratio ensures that the rice is cooked just right – where every grain is fluffy and separate from each other. However, if you are cooking this in a traditional pressure cooker, decrease the rice to water ratio to 1:1.5. In the Instant Pot, use a ratio of 1: 1.25. The method to cook it remains the same, the only change occurs in the water ratio and time! Refer to the recipe notes below for clear instructions. Because the number of ingredients in this recipe are so few, I recommend using really good quality basmati rice. I used Daawat’s extra long Basmati Rice which is aged for two years, and smells amazing!
Top Tips To Make The Best Jeera Rice
Always wash the rice thoroughly by rubbing it in between in your fingers 2-3 times before cooking it. Not only does this help to get rid of dirt and impurities, but also excess starch which prevents the rice from getting clumpy. Soaking the rice is not necessary, but recommended. Soaking the rice for 20 minutes helps it cook faster as well as makes it easier to digest. Saute the jeera in ghee and whole spices until everything’s aromatic and slightly changes color. This helps to really bring out the flavors and aroma that makes the resulting dish even more delicious. My secret to tip to have really separate, non-clumpy, restaurant-style jeera rice is to gently roast the grains in ghee and spices before adding water.
Pair this recipe with
dal frychana masalamughlai chickenpaneer butter masala
Are you seriously tempted? Did I manage to push you over the edge? Are you running to the grocery store to pick up some basmati rice?
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