Name: Jeera Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 · 3 to 4
Cuisine: North Indian
Ingredients: 1½ cups aged basmati rice ((refer notes)); 2 tablespoon ghee (or oil or butter); 1 green chili (slit and deseeded (optional)); 2½ cups water to pressure cook (or (1¾ cups + 2 tbsps for instant pot) or (3 cups for regular pot, Cut down if not using aged rice)); ½ to ¾ teaspoon salt (as needed); 2 teaspoons cumin seeds ((jeera)); 1 bay leaf ((tej patta)); 4 green cardamoms ((elaichi)); 2 inch cinnamon piece ((dalchini)); 4 cloves ((laung)); 1 strand mace ((javitri) (optional))

Fragrant, comforting, and easy to serve as a complete meal, Jeera Rice Recipe is a vegetarian North Indian main made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 3 · 3 to 4
Category: Main Course
Cuisine: North Indian

Ingredients

1½ cups aged basmati rice ((refer notes))
2 tablespoon ghee (or oil or butter)
1 green chili (slit and deseeded (optional))
2½ cups water to pressure cook (or (1¾ cups + 2 tbsps for instant pot) or (3 cups for regular pot, Cut down if not using aged rice))
½ to ¾ teaspoon salt (as needed)
2 teaspoons cumin seeds ((jeera))
1 bay leaf ((tej patta))
4 green cardamoms ((elaichi))
2 inch cinnamon piece ((dalchini))
4 cloves ((laung))
1 strand mace ((javitri) (optional))

Method

Preparation

Rinse rice thrice and soak it in 3 cups water for 20 mins. Later drain to a colander.

Cook in pot or stovetop pressure cooker

On a medium flame, heat ghee in a pot or pressure cooker. Add all the whole spices and let them sizzle for 2 mins, until aromatic.
Stir in the green chili and rice. Fry on a high heat for 2 to 3 mins, without stirring vigorously.
Pour water and add salt. Mix well and taste test the water to adjust salt. Bring to a rolling boil on a high heat.
Option 1 - Jeera rice in a pot – Reduce the heat to low and cook covered until water is absorbed & the rice is cooked through. (takes me about 15 to 17 mins) Turn off and rest for 10 mins.
Option 2 - Jeera rice in stovetop pressure cooker – Cover the pressure cooker with a lid. Cook on a high heat until you hear 1 whistle. For al dente rice, release the pressure carefully after 2 mins with the help of a wooden spatula. When the pressure drops completely, open the lid.
Fluff up jeera rice with a fork before serving with curry or dal.

Instant pot Jeera Rice

Press saute button and pour ghee to the inner pot of instant pot.
Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally.
Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water, to adjust salt.
Secure the lid & position the steam release handle to sealing. Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
When done the instant pot beeps. Let the pressure release naturally for a min and release the rest manually with the help of a long spoon (moving the vent from sealing to venting).
Fluff up the Jeera rice with a fork & add some coriander leaves if you want. Serve with dal or your favorite curry.