Jeera Rice (Cumin Rice) in Pressure Cooker
Jeera rice, or cumin rice, is a simple yet incredibly flavorful dish that pairs perfectly with various Indian curries, dals, and sabzis. This fragrant, fluffy rice is infused with the warm, earthy notes of cumin and complemented by fresh coriander, making it a versatile side dish that’s easy to make...
Ingredients
- 2tspghee
- 2tspcumin seeds
- 2cupbasmati rice
- 3 1/2cupswater
- 1tspsalt
- 4tbspcoriander leaves
How to make Jeera Rice (Cumin Rice) in Pressure Cooker
Prepare the Ingredients
Soak 2 cup of basmati rice in water for about 20 minutes. Drain the rice once it’s soaked. 1 cup is 250Ml
Heat the Ghee
In a pressure cooker, heat 2 tsp of ghee over medium heat until it shimmers.
Add the Cumin Seeds
Add 2 tsp of cumin seeds to the hot ghee. Let them splutter and release their aroma for a few seconds.
Saute the Rice
Add the soaked and drained basmati rice to the pressure cooker. Stir and sauté gently for about 1 minute.
Add Water and Salt
Pour in 3.5 cups of water and add 1 tsp of salt. Stir well to combine.
Pressure Cook
Cover the cooker with its lid and set it to cook. Pressure cook the rice for 2 whistles on medium heat.
Release Pressure and Add Coriander
Let the pressure release naturally before opening the lid. Gently fluff the rice with a fork, then sprinkle finely chopped coriander leaves on top.
Serve and Enjoy
Serve hot with dal, curry, or any side dish of your choice.
Tips & Tricks
Soak the basmati rice before cooking to prevent it from sticking together and to make the grains longer and fluffier.
Using ghee enhances the rich flavor and authentic taste of jeera rice.
Cooking for exactly 2 whistles on medium heat ensures that the rice is perfectly tender without being overcooked.
Allowing the pressure to release naturally before opening the lid helps the rice finish cooking in its own steam and keeps it from becoming sticky.
Use a fork to fluff the rice gently after cooking to keep each grain separate.
Adding fresh coriander not only adds a pop of color but also enhances the overall flavor with a slight herby note.
FAQS
How do I make Jeera Rice in a pressure cooker?
To make Jeera Rice in a pressure cooker, soak 2 cups of basmati rice for about 20 minutes, then drain it. Heat 2 tsp of ghee in the cooker, add 2 tsp of cumin seeds, and let them splutter. Stir in the soaked rice for a minute, then add 3.5 cups of water and 1 tsp of salt. Pressure cook for 2 whistles on medium heat, let the pressure release naturally, and fluff the rice before serving.
Is Jeera Rice suitable for a gluten-free diet?
Yes, Jeera Rice is naturally gluten-free as it is made with basmati rice and spices. It's a great side dish for those following a gluten-free diet, especially when paired with gluten-free curries or dals.
What can I substitute for ghee in Jeera Rice?
If you need a substitute for ghee in Jeera Rice, you can use vegetable oil, coconut oil, or even butter for a different flavor. Each option will still provide a delicious base for the cumin seeds and rice.
How should I store leftover Jeera Rice?
To store leftover Jeera Rice, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, add a splash of water and microwave or steam until heated through.
What dishes pair well with Jeera Rice?
Jeera Rice pairs beautifully with a variety of Indian dishes, including dal, curries, and sabzis. It complements rich gravies like butter chicken or palak paneer, and can also be served with raita for a refreshing contrast.
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Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious food. Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...
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