Team up your favorite Indian curries with this flavorful and fluffy Cumin Rice aka Jeera rice. Making Jeera rice in the pressure cooker is seriously easy, and the best way to have this restaurant-quality side ready in just minutes.
Paired with some creamy Gujarati Kadhi and a side of Masala Papad- ahh, it's just comfort meal at its best.
I have to admit- I'm absolutely obsessed with the classic Indian Naan, especially my homemade bullet Naan. Every time I would make my Bhuna Gosht or white chicken Karahi, I would almost always make lots of Naans to mop up all that delicious curry sauce.
But of course, I had to try a simple rice side too, and my garlic turmeric rice worked out perfectly! But for all those days when I really don't have the time and energy to put a fancy rice side together, this Jeera rice recipe is my go-to.
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What's So Great About the Recipe?
Jeera rice is actually REALLY simple to make, and yet SO versatile- just like my lemon dill rice. This is one of those recipes you absolutely need to have in your back pocket. You can pair it with everything from curries and stews and even use it to build a rice bowl meal.
If soft, fluffy rice is your thing, you're going to love this recipe.
Recipe Ingredients
Rice: I used Basmati rice here. You can use any other long-grained rice. Jasmine rice works well too.
Spices: A classic mix of bay leaves, some black peppercorns and cumin seeds.
Cilantro: To garnish.
Ghee: To roast the spices. Use your regular cooking oil if you want to keep this vegan.
See recipe card for quantities.
Cumin spice is a staple in Indian cuisine and is an absolute must-have ingredient for the curry spice mix.
Substitutions & Variations
- Don't have bay leaves or black peppercorns? Skip adding them- cumin seeds are the crucial ingredient here.
- If you have other Indian whole spices like cardamom, cinnamon or star anise, add them in too! Each of these spices have a unique flavor and aroma that you will love.
- To lend a bit of heat to the rice, you can add some chopped green chilies too!
How to Make Jeera Rice in Pressure Cooker
Step 1: Start by washing the rice twice and then soaking it in water until you temper the spices.
Step 2: Heat ghee in your pressure cooker and add the whole spices. Stir and cook for a minute until they start to get aromatic.
Step 3: Add the rice in, along with enough water to ensure the rice is fully covered. Season with salt and top with the lid.
Step 4: Cook the rice for two whistles and take off heat. Let the pressure release naturally. Open and then fluff with a fork.
Step 5: Top with lots of chopped cilantro and serve hot.
💭Top Tip
Cook the spices on medium-low heat for just a minute. High heat will cause them to burn, and they'll turn bitter.
How to Store Leftover Cumin Rice
Store the leftover cumin rice in an airtight container in the refrigerator for up to 2 days, if not longer. You can reheat it in the microwave or in a pan over medium heat. Add a splash of water to lend it some moisture.
With premium quality, fluffy texture, and nut-like flavor that's been aged for months, Basmati Rice is widely regarded as the finest rice in the world.
Tips & Tricks to Nail the Recipe
- Make sure you wash the rice thoroughly before you cook it- at least twice, ideally until the water runs clear. This ensures the excess starch is removed and you'll get those fluffy grains you're looking for.
- Let the rice cook on medium heat. You want the grains to absorb all the water and swell up beautifully.
- Stick to the ratio 1:1.5 of rice to water when cooking.
- To add more flavor and nutrition, you can use chicken (or vegetable) stock instead of water when cooking the rice.
- To brighten up the dish and add more flavor, squeeze some lime juice into it! That's exactly what I did when I made my coconut lime rice.
- You can also cook the Jeera rice in a pot over the stovetop if you want to. Simply add the rice to the tempering, cook over high heat until it comes to a rolling boil and then turn down the heat, cover and cook on low for about 12-15 minutes or until all the water has dried up.
- Don't forget to fluff the rice before you serve!
How to Serve Cumin Rice
The best way to serve this pressure cooker Jeera rice is to pair it with a nice Indian curry. Try my chickpea Tikka Masala if you're looking for something vegan or some spicy Achar Gosht if you're a meat lover.
Don't forget a refreshing Raita on the side- I've got lots to choose from. There's a classic cucumber mint Raita, a simple mix veg Raita and a crunchy Dahi Boondi.
You can also top a small bowl of Jeera rice with some creamy chicken Malai Tikka, some Kachumber on the side and a drizzle of Tandoori mayo sauce to build a hearty Indian rice bowl meal.
Recipe FAQs
Cumin powder can work, but it'll make your rice appear darker. It's best to stick to using seeds!
You can, but I would really recommend using long grain rice here if you want that perfect fluffy texture. Short grain rice is good for recipes like Rasam rice, where you want it to be soft and mushy.
More Indian Recipes
Looking for other recipes like this? Try these:
If you tried this cumin 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. Thanks for visiting!
Cumin Rice (Jeera Rice in Pressure Cooker)
Ingredients
- 1 cup Basmati rice
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon cilantro
- 1.5 cup water
- 1 teaspoon ghee
Instructions
- Start by washing the rice twice and then soaking it in water until you temper the spices.
- Heat ghee in your pressure cooker and add the whole spices. Stir and cook for a minute until they start to get aromatic.
- Add the rice in, along with enough water to ensure the rice is fully covered. Season with salt and top with the lid.
- Cook the rice for two whistles and take off heat. Let the pressure release naturally. Open and then fluff with a fork.
- Top with lots of chopped cilantro and serve hot.
Notes
- Make sure you wash the rice thoroughly before you cook it- at least twice, ideally until the water runs clear. This ensures the excess starch is removed and you'll get those fluffy grains you're looking for.
- Let the rice cook on medium heat. You want the grains to absorb all the water and swell up beautifully.
- Stick to the ratio 1:1.5 of rice to water when cooking.
- To add more flavor and nutrition, you can use chicken (or vegetable) stock instead of water when cooking the rice.
- To brighten up the dish and add more flavor, squeeze some lime juice into it! That's exactly what I did when I made my coconut lime rice.
- You can also cook the Jeera rice in a pot over the stovetop if you want to. Simply add the rice to the tempering, cook over high heat until it comes to a rolling boil and then turn down the heat, cover and cook on low for about 12-15 minutes or until all the water has dried up.
- Don't forget to fluff the rice before you serve!
- Cook the spices on medium-low heat for just a minute. High heat will cause them to burn, and they'll turn bitter.
