Easy Ghee Rice Pressure Cooker Restaurant Style
Jeera rice recipe with stepwise photos. Enjoy making this easy to cook, perfect restaurant-style jeera rice right in the comfort of your home. I have given below the instructions to cook in an open pan, stovetop pressure cooker and using Instant Pot. No matter what cooking medium you choose, follow these steps to make fragrant & fail-proof jeera rice.
Zeera or Jeera rice is also called 'Indian Cumin Rice' and it is popular across North India. It is the main dish that is served along with dal, paneer dishes and kachumber (salad) for a wholesome meal.
It is not only served in Restaurants but is also a regular everyday household dish served with dal and a dry vegetable curry.
Table of Contents:
- About Jeera Rice
- What is the use of Jeera or Cumin seeds?
- Ingredients
- How to make Jeera Rice
- Recipe Notes
- Nutrition Profile
- FAQ's on Jeera Rice
- Related Recipes
- Recipe
About Jeera Rice
Jeera or Zeera refers to 'Cumin seeds' in Hindi and 'Jeeragam' in Tamil.
As Jeera is used to spice up the rice and is the most prevailing predominant flavour, this rice is called Jeera rice.
It is also most commonly called the 'Indian Cumin Rice' in restaurants outside India that serves Indian Food.
There is also no spice powders or any vegetables used to make this rice. So it is just plain seasoned rice that is easy on the stomach.
What is the use of Jeera or Cumin seeds?
Cumin seeds are power-packed with anti-inflammatory properties, vitamins and minerals.
Jeera is full of antioxidants that help the human body detox properly, thereby removing the toxins from it. This helps to digest the food quickly, thereby reducing bloating of the stomach.
Cumin is also a great hunger suppressant and is known to speed up your metabolism, making it great for weight loss.
Ingredients
Basmati Rice: Most commonly, long-grained basmati rice is used to make jeera rice. I don't usually use branded rice, and use the one that I buy right from the rice mandi. Make sure to use a good brand of basmati rice.
Ghee & Oil: Desi ghee or clarified butter along with the oil is used as a cooking medium. Frying the spices in ghee not only makes the spices more fragrant but also makes the rice more aromatic as well.
Jeera: Cumin seeds is the only spice that the rice smells of after cooking. There is another spice by the name of 'Shahjeera' that should not be confused with jeera as they both are different, though they may almost look the same.
Whole spices: Cardamom, cloves and bay leaf.
Water: The water used will depend on the method you choose to cook the jeera rice. You can find the actual quantities in the recipe card below.
Salt to taste and coriander leaves for garnishing.
How to make Jeera Rice
You will find the stepwise photos to make the jeera rice in Instant Pot. To know how to make the rice in an open pan and on a stovetop pressure cooker, please check the recipe card below.
Rinse basmati rice till water runs clear. Soak by adding more water for 30 mins. Drain the water before cooking.
Start the Instant pot in 'Sauté' mode and add oil and ghee. Once it melts, add the whole spices - cardamom, cloves and bay leaf.
Add jeera and fry for 10-15 secs for the spices to become fragrant.
Now tip in soaked and drained basmati rice and sauté till the rice gets coated well with the ghee.
Add water, salt to taste and mix well.
Close with lid with the vent in 'Sealing ' position & pressure-cook.
After the cooking is done, do a quick release to release the pressure.
Gently fluff up the rice with a fork.
Jeera rice is ready to be served hot.
Recipe Notes
Make sure to sauté the rice in ghee for 1 to 2 mins. Let the rice get coated well with ghee. This ensures that the rice grains remain separate and do not turn mushy after cooking.
Instead of using both oil and ghee, you can use only ghee for a bowl of fragrant rice.
Nutrition Profile
This cumin rice recipe is
- Egg-Free
- Gluten-Free
- Nut Free
- Soy-Free
- Vegetarian
FAQ's on Jeera Rice
Is jeera rice the same as basmati rice?
No. It is not. Jeera rice is a dish made with long-grained basmati rice flavoured by frying jeera in ghee and other fragrant spices, thereby getting that name.
Jeera or zeera rice as a dish is also not to be confused with a special variety of rice we get in the market that goes by the name 'seeraga samba rice'. This rice is also called Zeera Rice by some brands.
Substitutions
In general, this rice is made only with basmati rice, but you can try making it with 'seeraga samba rice' which is a short-grained variety of rice but still equally fragrant on its own.
If you do not mind the texture and colour, try making it with brown basmati rice.
Variations
I keep the rice simple by cooking rice only with fragrant whole spices. Hence, I do not add any vegetables like onions or green chillies to spice up the rice.
But you can add both if you wish to add more volume to the rice. But it will somewhat look like the Ghee Rice.
Instead of cardamom, you can add cinnamon as well.
Storage
Jeera rice is best enjoyed hot, served with dal, curry and a salad. If there are any leftovers, refrigerate them and make sure to use them within the next 2 days.
Just thaw the rice to room temperature and microwave for 1 min to reheat the rice before serving.
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If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com
Recipe
Jeera Rice Recipe
Make this easy to cook, perfect restaurant-style jeera rice right in the comfort of your home that uses minimal ingredients.
- 1 cup Basmati Rice
- 2 Cardamom
- 3 Cloves
- 1 Bay leaf
- 2 teaspoon Jeera or Cumin seeds
- 2 teaspoon Ghee or Clarified Butter
- 2 teaspoon Oil
- Salt to taste
- Water as required depending on the cooking method see instructions below
- Coriander leaves for garnish
Prevent your screen from going dark
Preparation
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Take basmati rice in a bowl. Add water and rinse 2 to 3 times till the water runs clear.
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Add 2½ to 3 cups water and let it soak for 20 to 30 mins.
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Drain the water completely before adding it to the pan.
Open Pan Method
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Heat a kadai over medium heat, add ghee & oil. Once it is hot, add cardamom, cloves, bay leaf and cumin seeds. Fry for 10 to 15 secs till the spices turn fragrant.
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Add drained rice and sauté for about 1 to 2 mins for the ghee to coat the rice well.
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Add 2 cups water, salt and mix well. Once the water starts to boil and bubbles appear on the surface, cover the Kadai with a lid and simmer the flame.
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Cook for 5 to 6 mins and switch off the stove. Open the lid for the steam to escape. This will prevent the steam from turning into water droplets & falling on rice.
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After all the steam escapes, once again cover with a lid and let the rice rest for another 10 mins. This will let the rice cook all the way through without becoming mushy & soggy.
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Open the lid, fluff up the rice with a fork, garnish with coriander leaves and serve hot.
Instant Pot method
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Start the Instant pot by pressing the 'Sauté' button. When the display reads 'Hot', add oil & ghee and let it melt.
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Add cardamom, cloves, bay leaf and cumin seeds. Fry for 10 to 15 secs till the spices turn fragrant.
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Add drained rice and sauté for about 1 to 2 mins for the ghee to coat the rice well.
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Add 1¼ cup water, salt and mix well. Press any rice sticking to the sides into the water.
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Press the 'Cancel' button and then select 'Pressure Cook' or 'Manual' button.
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Set the time to 5 mins, pressure level at low and heat to normal.
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Close the Instant Pot with the lid, making sure that the vent is at 'sealing' position.
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Once the cooking cycle ends, do a quick release by flipping the vent to 'venting' position.
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Remove the inner pot and place it on the counter, cover and let it rest for another 5 mins.
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Open the lid, fluff up the rice with a fork, garnish with coriander leaves and serve hot.
Stovetop Pressure Cooker method
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Heat a pressure pan over medium flame with oil & ghee and let it melt.
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Add cardamom, cloves, bay leaf and cumin seeds. Fry for 10 to 15 secs till the spices turn fragrant.
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Add drained rice and sauté for about 1 to 2 mins for the ghee to coat the rice well.
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Add 1½ cups water, salt and mix well. Close with lid and pressure-cook for 2 whistles & switch off the stove.
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Let the pressure release on its own before opening the lid.
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Gently fluff up the rice with a fork, garnish with coriander leaves and serve jeera rice hot.
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Source: https://www.ticklingpalates.com/jeera-rice-indian-cumin-rice/
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