Jeera rice is a popular Indian recipe made from fragrant basmati rice, cumin seeds, and ghee as main ingredients. Typically, it is served in restaurants along with paneer gravy, dal tadka, or dal makhani.

We always love the fluffiness of jeera rice in restaurants. Every time we think of an easy, simple and flavourful rice recipe, we chose to make Jeera rice and Dhaba style dal, which is a great combo.

Even sometimes when we are in a hurry and need a soft and easy to digest lunch and do not want to make roti or naan for lunch, we can opt for jeera rice. Everyone at home will enjoy it well with paneer masala. In this recipe, a pressure cooker is used to make the jeera rice.

You can make the same in the open pot too, but it’s a time consuming way of cooking it. If you want to make jeera rice in open pot or pan, just follow the same recipe, but increase the water to 1.75 cups. 

The scrumptious and delicious recipe is a rice-based dish that is  made by most North Indian households especially in Punjabi restaurants all over India due to its popularity. It is claimed that this rice recipe was first introduced to the Indian population by the Mughal Empire. 

  • Prep Time15 min
  • Cook Time22 min
  • Total Time37 min
  • Yield4 Plates
  • Serving Size120 g
  • Energy115 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Steaming
    • Sauteing

Ingredients

    • ¾ cup Basmati rice
    • 1 tbsp Ghee
    • 1 tsp Cumin seeds | jeera
    • 2 tsp Lemon juice
    • Salt as needed
    • 1 Green chili optional
    • 1 cup water
    • Coriander leaves few

Method

1
  • Wash and soak the basmati rice in 1 cup water for 20 mins.
  • In a pressure cooker add 1 tbsp ghee.
  • Once it becomes hot, add in the slit green chili and cumin seeds.

  • Adding cumin seeds once the oil is hot brings out the best flavour of the jeera rice.
  • Drain the water from the rice and keep the water aside.

  • Add the rice to the cooker and saute for 2 minutes, without breaking the rice.
  • Add the water to this, the water in which we soaked the rice.
  • Now add in the salt and lemon juice.

  • Lemon juice is added to make the rice fluffier and it gives a nice white colour as well.
  • Mix well.
  • Cover the cooker and cook for either 2 whistles or cook for 1 whistle and keep in very low flame for 7 minutes.
  • Switch off the flame.
  • Let the pressure release naturally.
  • Open the cooker and gently mix the rice from the sides.

  • Add few chopped coriander leaves.
  • Serve with any paneer based gravy or simple dal.
  • 4 servings per container
  • Serving Size120 g
  • Amount per serving
  • Calories115
  • % Daily Value*
  • Total Fat4.4 g5.64%
  • Saturated Fat0.2 g1%
  • Trans Fat0.6 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat1.3 g
  • Cholesterol0 mg0%
  • Sodium117.9 mg5.13%
  • Total Carbohydrate15.9 g5.78%
  • Dietary Fiber0.2 g0.71%
  • Protein2.7 g5.4%
  • Vitamin D (Cholecalciferol)0.3 IU0.04%
  • Calcium3.2 mg0.25%
  • Iron9.3 mg51.67%
  • Potassium84.4 mg1.8%
  • Vitamin A2.5 mcg0.28%
  • Vitamin C (Ascorbic Acid)3.7 mg4.11%
  • Vitamin E (Tocopherol)3.8 IU11.52%
  • Vitamin B6 (Pyridoxine)0.8 mg47.06%
  • Folate1.9 mcg0.48%
  • Vitamin B12 (Cobalamine)0.1 mcg4.17%
  • Magnesium1.4 mg0.33%
  • Copper0.7 mg77.78%
  • Manganese1.5 mg65.22%

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