Jeera rice recipe | How to make jeera rice or jeera pulao

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the rice three times, then soak it in 3 cups of water for 20 minutes. Drain well in a colander.
2. Heat the ghee in a pot or pressure cooker over medium heat. Add all the whole spices and let them sizzle for 2 minutes until fragrant.
3. Add the green chili and rice and fry over high heat for 2 to 3 minutes, stirring without vigorous mixing.
4. Add the water and salt, mix well, and taste the water to adjust the salt. Bring to a rolling boil over high heat.
5. Stovetop pot: reduce heat to low, cover, and cook until the water is absorbed and the rice is cooked through, about 15 to 17 minutes. Turn off the heat and rest for 10 minutes.
6. Stovetop pressure cooker alternative: cover with the lid and cook on high heat until you hear 1 whistle. For al dente rice, release pressure carefully after 2 minutes; otherwise let the pressure drop completely before opening the lid.
7. Instant Pot: press Sauté, add ghee, then add the spices and sauté for 1 minute until fragrant. Add the drained rice and chili and sauté for 2 minutes, stirring occasionally.
8. Add 1¾ cups plus 2 tablespoons of water and the salt, stir and taste to adjust the salt. Close the lid with the steam valve set to sealing, select high pressure and set the timer to 5 minutes.
9. When the pot beeps, let the pressure release naturally for 1 minute, then release the rest manually by moving the valve to venting.
10. Fluff the rice with a fork before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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