Jeera rice is a classic one-pot rice dish that is flavored with cumin seeds and aromatic spices. It is a simple yet flavorful recipe that is perfect as a side dish or base for your favorite Indian curries. This recipe is easy to prepare, with minimal prep time and the use of an
When cooked in an
It is a popular side dish in Indian restaurants, often served alongside curries like butter chicken or paneer butter masala. While there are many ways to prepare this dish, the no-fuss
Why you will love this recipe?
Instant Potmethod ensures that the rice cooks evenly and becomes perfectly fluffy without any clumping or sticking.
- This recipe is incredibly easy to make and hassle-free. With just a few minutes of prep time and no need for constant monitoring, you can have perfectly cooked jeera rice in no time.
- The cumin seeds used in this recipe impart a delightful fragrance and aroma to the rice, making it a flavorful dish that is sure to please your taste buds.
Rice: Basmati or any variety of long rice grains should be used. Other rice varieties like red rice or brown rice can also be used to make this Indian cumin rice. However, you will need to adjust the cooking time accordingly.
Cumin seeds: This is the main and only essential spice in this dish needed to add the cumin flavor.
See the recipe card for full information on ingredients and quantities.
Step 1: Set the Instant Pot in saute mode (normal) and add olive oil to the inner pot. Add whole cumin seeds and aromatic spices (bay leaf, black pepper, star anise, cinnamon stick, green cardamom, and cloves). Saute for 1 minute (images 1 and 2).
Step 2: Drain the water from the soaked rice and add the drained rice to the pot along with salt and 2½ cups of water (images 3 and 4).
Step 3: Close the lid and put the
Step 4: Gently fluff up the rice using a fork. Add fresh cilantro and mix the fluffy cumin rice gently (images 7 and 8). Perfect jeera rice made in
Use good quality aged Basmati rice or any variety of long-grain rice to make this dish. To remove excess starch from the rice, wash the rice thoroughly until the water runs clear. Soak the washed rice for a minimum of 15-20 minutes.
Saute the cumin seeds until they turn slightly dark so that maximum flavors are released. However, take care not to burn them as they tend to burn quickly after this stage.
The whole spices are optional and can be skipped. Alternatively, you can replace them with ½ teaspoon of garam masala.
I have used 1¼ cup of water for every cup of rice. This rice-to-water ratio gives me perfectly cooked and separated rice. I have used an 8-quart
Add 1-2 green chilies along with the whole spices to make it spicy. Some versions call for adding green peas. However, it is optional. You can also drizzle some lemon juice on it just before serving.
This dish pairs well with most curries and dal. Chicken curry, dal tadka, spinach dal, chana masala, etc. taste so good when served with this cumin-flavored aromatic rice rather than plain white rice.
- Paneer Tikka Masala
- Paneer Butter Masala / Paneer Makhani (Instant Pot)
- Easy Matar Paneer in Instant Pot
- Best Instant Pot Butter Chicken Recipe
- Keema Matar (Ground Meat Curry) - Instant Pot
- Instant Pot Vegetable Korma with Coconut Milk
- Easy Rajma Masala Recipe (Instant Pot)
- Whole Masoor Dal (Brown Lentil Curry) - Instant Pot
Click here to see my full collection of Instant Pot rice recipes.
You can freeze jeera rice for up to one month. However, the rice will get dry after freezing, so sprinkle a small amount of water before reheating. To reheat, sprinkle a few drops of water on the rice and reheat it in a steamer or on low heat, keeping it covered.
If you tried this Instant Pot Jeera Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Instant Pot Jeera Rice
- Wash the Basmati rice thoroughly until the water runs clear. Soak the rinsed rice for 20-30 minutes.
- Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and whole spices (bay leaf, black pepper, star anise, cinnamon, cardamom, and cloves). Saute for 1 minute.
- Drain the water from the soaked rice and add it to the pot. Add 2½ cups of water and salt. Mix well.
- Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.
- Open the lid and gently fluff up the rice using a fork. Add cilantro and mix gently. Serve with dal or curry of choice.