Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.

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

  1. 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

  1. 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.
  2. Stir in the green chili and rice. Fry on a high heat for 2 to 3 mins, without stirring vigorously.
  3. Pour water and add salt. Mix well and taste test the water to adjust salt. Bring to a rolling boil on a high heat.
  4. 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.
  5. 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.
  6. Fluff up jeera rice with a fork before serving with curry or dal.

Instant pot Jeera Rice

  1. Press saute button and pour ghee to the inner pot of instant pot.
  2. Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally.
  3. Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water, to adjust salt.
  4. 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.
  5. 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).
  6. Fluff up the Jeera rice with a fork & add some coriander leaves if you want. Serve with dal or your favorite curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.