Jeera rice, Restaurant style jeera rice recipe with full video and tips to make a perfect jeera rice.
We always love the fluffiness of jeera rice in restaurants. Every time I think of making a post on how to make jeera rice, somehow it never happened. Today I cooked a meal for my son only. So I chose to make Jeera rice and Dhaba style dal, which is his favorite combo.
Jeera rice is a popular Indian recipe made using fragrant basmati rice, cumin seeds, and ghee as main ingredients. Generally, we have this in restaurants along with some paneer gravy, dal tadka, or dal makhani.
Even sometimes when I am bored to make roti | naan for lunch, I make this jeera rice. Everyone at home will enjoy it well with paneer masala. In this recipe, I used a pressure cooker to make the jeera rice. But you can make this in the open pot too. I feel that its time consuming so I generally don’t prefer. 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. I don’t use a rice cooker or instant pot, so I can’t give any idea on water measurements.
Restaurant-style jeera rice recipe
Jeera rice, Jeera rice recipe
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
Instructions
- 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.
- We had with dhaba style dal.
Notes
- 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 flavor 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.
- We had with dhaba style dal.
