Jeera Rice is a tender long-grain rice infused with the aromatic blend of black cumin seeds toasted in ghee, along with the mellow flavors of cloves and green cardamom. A must-try side dish that beautifully complements Indian curries, dals, and refreshing raitas.
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Jeera rice is a quintessential side dish often served with north Indian curries such as Chana Masala or Chicken Korma. My favorite way to enjoy it is the Creamy Dal Makhani. With a side of cucumber raita, it elevates weeknight dinners instantly!
This Instant Pot recipe is quick & easy and it comes together in under 20 minutes. I am also sharing all the tips and tricks to make the perfect long-grained fluffy rice that you will love!
Love rice? Check out Instant Pot Basmati Rice and Instant Pot Jasmine Rice recipes that are also perfect for meal preps!
What is Jeera and Shah Jeera?
Jeera
Jeera or cumin seeds are an essential spice in Indian cooking, that adds nutty, warm flavors and dimension to countless dishes. Whole cumin seeds are usually added to tadka, while the roasted and ground cumin is great for adding later in the cooking process. Cumin adds an earthy tone and body to rice, dals, and curries. You can also add a pinch of ground cumin to plain yogurt for a nutrient and flavor boost.
Shah Jeera
Also known as black cumin seeds, Shah Jeera has anise-like flavors and is milder than regular cumin seeds. Shah Jeera or Shahi Jeera is also used in making garam masala and rice dishes. Often confused with nigella seeds or caraway seeds, shah jeera has a smoky, earthy taste. In place of shah jeera, regular cumin seeds can be substituted.
Tips to Make Perfect Jeera Rice
- For seasoned rice recipes, like Cumin Rice it’s best to rinse the basmati rice a few times and then drain
- If you have time to soak the rice, go ahead and soak it for 20 minutes, and then use a 1:1 rice-to-water ratio. I usually do not presoak the rice for this recipe. For up to 1.5 cups of rice use a 1:2 rice-to-water ratio on low pressure for 5 minutes with a quick release.
- For 2 cups of rice or more 1:1 rice-to-water ratio works well
- Once the pressure cooking completes, transfer the inner pot to a trivet on your counter to stop further cooking and to prevent the rice from getting mushy
- Allow the rice to cool a bit and then gently fluff it with a fork or silicone spatula
Ingredients
- Rice - Aged, aromatic basmati rice works best for this recipe. I recommend Kohinoor and Laxmi extra long grain basmati rice that is available in local Indian grocery stores
- Spices - shah jeera (if available, shown in the photo below) or regular cumin seeds, bay leaf, cloves, and whole green cardamom pods add a perfect blend of warm aromas to the rice.
- Ghee - fresh homemade ghee adds rich nutty aromas to the jeera rice. For a vegan variation, you can use a neutral oil, like avocado oil or coconut oil.
How to Make Instant Pot Jeera Rice
- Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, and bay leaf and sauté until aromatic, about 30 seconds.
- Add the rice and sauté for a minute to lightly toast the cumin seeds.
- Next, add salt, pour in the water, and stir to combine. Scrape down the sides of the pot making sure all the rice is submerged in the water.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Gently fluff with a fork or silicone spatula.
- Use a rice paddle to scoop the rice out of the pot and transfer it to a serving platter.
Serving Ideas
Looking for some awesome curries to serve cumin rice with? Here are a few of my favorite curries and lentils:
Vegetarian
Non Vegetarian
How to Store Cooked Rice
Refrigerate any leftover cooled cooked rice in an air-tight shallow container for 3 to 5 days. You can also freeze it for up to six months.
When reheating you may want to sprinkle over some over to make it fluffy and moist.
FAQ's
It is super easy to make the Jeera rice vegan. Substitute neutral vegetable oil or coconut oil for the ghee
I like Kohinoor and Laxmi Brand Extra long-grain rice. When buying white basmati rice, make sure it is aged as well as aromatic
Depending on the age and brand of the rice it may need less water. Each one of us may have a different preference for how well-cooked we like our rice to be. For dryer rice, reduce the water ratio and remember to read through all of my tips
Recipe
Instant Pot Cumin Rice | Jeera Rice Recipe
Ingredients
- 1½ cups basmati rice
- 2 tablespoons ghee
- 1 teaspoon black cumin seeds shah jeera or cumin seeds
- 6 cloves
- 3 green cardamom pods
- 1 Indian bay leaf
- 1½ teaspoons kosher salt
- 3 cups water
Instructions
- Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, and bay leaf and sauté until aromatic, about 30 seconds. Add the rice and sauté until it is toasted about 1 minute. Add the salt, pour in the water, and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Gently fluff with a fork or silicone spatula.
- Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.
Video
Notes
- If you have time to soak the rice, go ahead and soak for 20 mins and then use a 1:1 rice to water ratio.
- I usually do not presoak the rice for this recipe. For up to 1.5 cups of rice, I use a 1:2 rice-to-water ratio and cook on low pressure for 5 minutes with a quick release
- For 2 cups of rice or more 1:1 rice-to-water ratio works well
- Once the pressure cooking completes, transfer the inner pot to a trivet on your counter to stop further cooking and to prevent the rice from getting mushy
- Allow the rice to cool a bit and then gently fluff up with a fork or silicone spatula
Substitute neutral vegetable oil or coconut oil for the ghee REMINDER:
Be sure to pick out and discard the whole spices while you eat
Nutrition
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Kirk Petersen says
I tried this recipe twice with brown rice. The taste and aroma are amazing! I couldn’t get the brown rice cooked correctly though. First I tried it with the measurements and times on the recipe. At the end of cooking there was still a lot of water. So I ran the Instant Pot for a second time for the same length of time. The rice came out cooked but a bit mushy.
The send try I used measurements (1:1 rice to water) and the timing from my usual brown rice IP recipe. This time the rice was barely cooked. I had to turn it open sauté and cook it longer to make it edible.
I’m wondering if the addition of oil (ghee) changes the cooking time for rice. This is the only marked difference between this recipe and my usual brown rice recipe. The other is 1.5c rice vs. 1 c.
Loved the Acari Chicken too!
Thanks!
Archana says
Check out my brown rice recipe for water ratio and timings - https://ministryofcurry.com/instant-pot-brown-rice/
aroasteddevelopment says
So fluffy, so fragrant! I usually HATE rice, so this is a game changer. Since I didn't know what the proportions are for brown basmati, I did it with white basmati.
Archana says
Hi if we cook 2 cups rice do we use 2 cups water for 5 minutes pressure cook? What about the quantity of the salt and other spices? Thanks!
Archana says
yes! Add an extra 1/2 teaspoon of kosher salt and extra 1/4 teaspoon of cumin seeds.
ELS J says
Is there a way to make this rice on stovetop versus Instant Pot?
Archana says
yes! I cook with 1:2 rice to water ratio for stovetop.
Robin says
Simple recipe and delicious rice. Ministry of Curry is my go-to recipe site.