Learn how to make fluffy jeera rice using instant pot in 10 minutes (active time). Jeera rice or cumin rice is an indian rice dish made with basmati rice, few whole spices and cumin seeds. Pairs perfectly with all kinds of indian curries, vegetables, grilled meats and seafood.
For me, an instant way to add restautrant style touch to indian meals at home is to either make my instant no yeast naan or to make jeera rice. These two side dishes always deliver and get nods from my family!
Growing up, our meals centered around basmati rice prepared in a pressure cooker. Almost every day, we enjoyed steamed basmati rice alongside various types of dal or vegetarian curries.
Jeera rice, however, was a delightful addition to the table when my mom prepared chicken masala, goat curry, or paneer dishes. It always added a special touch, making our home-cooked meals feel like a restaurant experience.
About Jeera Rice
Jeera = Cumin Seeds.
Jeera rice,or zeera rice (in urdu) or Indian cumin rice is simply, fragrant and flavorful basmati rice with a prominent scent of cumin seeds.
An Unforgettable Aroma : This dish derives its scent three folds- from indian basmati rice, from whole spices and from ghee. It will fill up nooks and crannies of your kitchen with its aroma.
Jeera rice is astonishingly easy to make. It is a one-pot recipe and you need a total of 5 ingredients. In fact, I deliberated for quite some time whether to include this recipe on the blog because it's just that straightforward.
You are going to simply temper the ghee with whole spices & cumin seeds and then cook basmati rice in water with spices.
Jeera rice is commonly served as a side dish in Indian cuisine and it pairs extremely well with a variety of vegetarian or non vegetarian curries, dals, and grilled or roasted meats. It's simple, flavorful, aromatic and comforting.
Why I love Making Jeera Rice in Instant Pot
I opt for either Instant Pot or pressure cooker not only because it's time-efficient but also because I find that pressure cooking ensures optimal water absorption, resulting in fragrant jeera rice that's neither sticky nor greasy. It turns out perfectly fluffy every single time! Just take a look at those rice grains in the pictures; they're truly a sight to behold!
That said, you can very well make this recipe on stove top, it takes about 10-15 minutes, I am including the instructions in the recipe card.
Lastly, since mom always made rice in a pressure cooker, I've grown accustomed to that specific fluffy cumin rice texture.
Jump to:
Ingredients
- Basmati Rice - Go for the best basmati rice you can find. I have tested this recipe with aged long grain as well as aged extra-long grain basmati rice. I usually purchase extra long basmati rice from Costco. Read the package and make sure that basmati rice is cultivated in India.
- Whole Cumin Seeds
- Whole Aromatic Spices - cinnamon, cloves & green cardamom.You could use whole spices of choice like bay leaf or black peppercorns.
- Ghee - Gives a fragrant nutty flavor to rice. Use plant based oil like avocado oil vegan butter or olive oil for vegan version.
- Lemon Juice - We just need 2-3 drops. Not to add tanginess, it just helps in keeping rice fluffy.
- Salt, Water, Cilantro (for garnish)
Recipe Tips
- Wash the Rice - Take time to wash the rice. When you wash rice, you are not just cleaning it, but also getting rid of excess "easily" soluble starches on the surface of rice. While washing, gently rub the rice. Washed rice cooks to less sticky.
- Soak The Rice - Don't skip this step. This is a key step in the process of cooking basmati rice. Soaking helps in removing even more soluble starches from the rice grains. Secondly, soaked rice cooks evenly than unsoaked grains. Lastly, soaked rice cooks to a much softer and fluffier texture.
- Spices - I recommend not going too heavy on spices. Firstly, you want to preserve the natural aroma of basmati rice itself , and secondly, you don't want to overshadow the fragrance of cumin seeds. The goal is for the rice to carry the delightful scent and cumin flavor without being overwhelmed by other spices. Do add few whole spices to complement the taste of cumin, however be light-handed. You don't want your pot of cumin rice to smell of cinnamon!
- Cumin Seeds- Take utmost care that the cumin seeds don't burn. They should crackle and turn deep brown in color. If they turn black, they will taste bitter and look awful too. If your IP shows "HOT" or burn, take the IP insert out before adding cumin seeds. If you are using cooking pot or pressure cooker, take it off the stove for a bit.
- Rice Texture - Depending on how you and your family prefer the rice texture, adjust the water (add little extra) for a softer rice. Using the times noted in my recipe, the rice is quite fluffy and grains are seperate, its well cooked but not overly soft.
- Onions - If you want to add onions to your jeera rice, you can do so. I suggest adding thinly sliced yellow onions, because red onions sometimes become green after rice has cooked. Lightly fry the onion in oil before you add rice.
- Resting - Allow the rice to rest for a few minutes after its fully cooked. This firms up the grains of rice and that means extra fluffy rice.
- Add Vegetables - You could add green peas, corn kernels, diced carrots or green beans to make a vegetable loaded cumin rice version.
Rice To Water Ratio
I cook rice everyday, in many different ways depending on how much time I have at hand, the kind of dish that I pairing it with and the quality of the basmati rice. Here are few pointers about rice to water that I have learnt.
- Instant Pot Recipe - Rice soaked for 30 minutes. For aged regular, long-grain rice or extra long grain basmati rice, you need 1:1 ratio. Meaning 1 cup rice and 1 cup water. We are just going to cook extra grain long rice a minute longer.
- Pressure Cooker (Soaked Rice) - Rice to water ratio of 1:1.5. It works beautifully.
- Cooking Pot (Soaked Rice) - Rice to water ratio of 1:2. I don't have a dedicated post, however, I shared a quick recipe of plain steamed basmati rice cooked in a pot in this salmon curry post.
- Unsoaked Rice - Avoid cooking unsoaked rice unless you have to. For instant pot, use 1 :1.5 ratio of rice to water, for pressure cooker use 1: 1.75 rice to water.
Adjust the water quantity slightly based on the specific rice brand you're using(check the labels at back of package) and your preferred rice texture.
How To make Instant Pot Jeera Rice
Wash and Soak The Rice
- Place rice in a large bowl. Wash the rice with water 3-5 times(image 1,2) or until the water starts getting clearer (image 3). While washing, gently rub the rice taking care not to break the grain.
- Add excess water to washed rice and soak the rice for 20-30 minutes. (image4)
Temper and Pressure Cook the Rice
For reference, I use 3 qt Instant Pot.
- Once rice is soaked, drain excess water. Measure water for cooking the rice as noted in recipe card. Gather all the ingredients.
- Plug on the IP. Press Saute button. You will see 'On". Wait till you see a timer. It automatically sets timer to 30 minutes.
- Once the timer starts, add ghee and let melt(image 5). Immediately add the cinnamon and green cardamom. Fry for 5-7 seconds in ghee(image 6).
- Cancel the saute mode and add the cumin seeds(image 7). Let the cumin seeds crackle for 3-4 seconds to a deeper brown (image 8). Don't let cumin seeds turn blackish (this means they are burnt).
- Immediately add the rice, water, salt and 2-3 drops of lemon juice (image 9,10,11,12).
- Gently stir (image 13)and secure the IP lid (image 14).
- Press pressure cook mode on "HIGH" for 5 minutes with vent in sealing position (high pressure setting). If you are not using extra long basmati rice, set timer for 4 minutes.
- Once the instant pot beeps, let pressure release naturally for 5 minutes. Thereafter, release the pressure manually.
- Wait for 2-3 minutes. Open the lid (image 15).
- Using a soft spatula, a small saucer or fork, fluff the rice from side of the pot (image 16). Always begin fluffing the rice from the side, dont dip into the center, this will preserve the shape of rice grains.
- Add finely chopped cilantro on top if desired and serve warm!
Pressure Cooker Jeera Rice
All the instructions remain the same. Use 1.5 cup water. Cook for 2 whistles on low medium flame stove. Let pressure release naturally.
Cooking Jeera Rice in a Pot on Stove Top
- Add 2 cup water to 1 cup rice.
- Place cooking pot on stove and on high heat, bring water to a boil.
- Once boiling, reduce the stove to low flame and cover the pot.
- Let all the water get absorbed, takes about 8-12 minutes. No peeking.
- Once you see no bubbles, turn off the stove and let sit undisturbed for 10 minutes.
- Uncover and fluff rice with a fork.
Serving Ideas
There are ton of ways you may serve jeera rice. Here are few of my favorite dishes to pair it with.
- Indian Coconut Chicken Curry
- Fish Masala
- Palak Chicken
- Rasedar Baingan Aloo
- Indian Lamb Curry
- Paneer Lababdaar
- Rajma Masala
- Bhindi Kadhi
- Methi Dal
Jeera Rice In Instant Pot
Equipment
- Instant Pot Or Pressure Cooker
Ingredients
- 1 cup (~220g) basmati rice I use extra long grain basmati rice
- 1.5 tablespoon ghee or oil
- 1 inch cinnamon stick dalchini
- 2-3 green cardamom hari elaichi
- 1-2 cloves laung
- 1 teaspoon cumin seeds
- ¼ teaspoon salt or to taste
- 2-3 drops lemon juice
- 1 cup water room temperature
- 1 tablespoon cilantro finely chopped (for garnish), optional
Instructions
Wash and Soak the Rice
- Place rice in a large bowl. Wash the rice under running water 3-5 times or until the water starts getting clearer. While washing, gently rub the rice taking care not to break the grain.
- Once properly, washed, add excess water to washed rice and soak the rice for 20-30 minutes.
Temper & Cook The Rice
- For reference, I use 3 qt Instant Pot.Once rice is soaked, drain and discard excess water. Measure water for cooking the rice as noted. Gather all the ingredients before you start cooking.
- Plug on the IP. Press Saute button. You will see 'On". Wait till you see a timer. It automatically sets timer to 30 minutes.
- Once the timer starts, add ghee and let melt. Immediately add the cinammom and green cardamom. Fry for 5-7 seconds in ghee.
- Cancel the saute mode and add the cumin seeds. Let the cumin seeds crackle for 3-4 seconds, dont let burn.
- Immediately add the rice, water, salt and 2-3 drops of lemon juice. Tip - Some people like to saute rice with ghee first and then add water, however I avoid it because the after soaking for long, the rice grain is soft and might break.
- Gently stir everything and secure the IP lid.
- Press pressure cook mode on "HIGH" for 5 minutes with vent in sealing position. If you are not using extra long basmati rice, set timer for 4 minutes.
- Once the instant pot beeps, let pressure release naturally for 5 minutes. Thereafter, release the pressure manually.
- Wait for 2-3 minutes. Open the lid. Using a soft spatula, a small saucer ot fork, fluff the rice starting from side of the pot. Always begin fluffing the cooked rice from the side of pot, don't dip into the center, this will preserve the shape of rice grains.
- Add finely chopped cilantro on top if desired and serve warm! For stove top and pressure cooking instructions, please refer to the blog post.
Video
Notes
- Wash the Rice - Take time to wash the rice. When you wash rice, you are not just cleaning it, but also getting rid of excess "easily" soluble starches on the surface of rice. While washing, gently rub the rice. Washed rice cooks to less sticky.
- Soak The Rice - Don't skip this step.This step is the most important part in the process of cooking basmati rice. Soaking helps in removing even more soluble starches from the rice grains. Secondly, soaked rice cooks evenly than unsoaked grains. Lastly, sokaed rice cooks to a much softer and fluffier texture.
- Spices - I recommend not going too heavy on spices. Firstly, you want to preserve the natural aroma of basmati rice itself , and secondly, you don't want to overshadow the fragrance of cumin seeds. The goal is for the rice to carry the delightful scent of cumin without being overwhelmed by other spices. Do add few whole spices to complement the taste of cumin, however be light-handed. You don't want your pot of cumin rice to smell of cinnamon!
- Cumin Seeds- Take utmost care that the cumin seeds dont burn. They should crackle and turn dee brown in color. If they turn black, they will taste bitter and look awful too. If your IP shows "HOT" or burn, take the IP insert out before adding cumin seeds. If using cooking pot or pressure cooker, take off the stove for a bit.
- Rice Texture - Depending on how you and your family prefer the rice texture, adjust the water (add little extra) for a softer rice. Using the times noted in my recipe, the rice is not too soft.
- Onions - If you want to add onions to your jeera rice, you can do so. I suggest adding thinly sliced yellow onions, because red onions sometimes become green after rice has cooked. Lightly fry the onion in oil before you add rice.
- Resting - Allow the rice to rest for a few minutes after its fully cooked. This firms up the grains of rice and that means extra fluffy rice.
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