Jeera rice

Preparation Wash rice a few times until water runs clear

Then soak it in lot of water for at least 30 mins

Drain it completely

How to make jeera rice Heat ghee or oil in a pressure cooker or a pot

Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle

Fry jeera on a low flame until a nice aroma comes out

Add green chilli

Transfer drained rice to the pot or cooker and fry for 2 to 3 mins

Do not stir vigorously as the rice grains will break

This frying step helps to bring out the aroma of the rice

Pour water and add salt

Stir well and taste the water

It must be slightly salty

Bring water to a boil on a high flame

Making Jeera rice in pot – Cover and cook on a low to medium heat until water is absorbed & rice is done

Once done, turn off the heat and let the rice rest in the pot for 15 mins

This helps the grains to expand and become fluffy

Making Jeera rice in pressure cooker – Cover the pressure cooker with a lid

Cook on a high heat for 1 whistle

For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula

When the pressure releases completely, open the lid and fluff up jeera rice with a fork

Serve with any curry

Instant pot Jeera rice Press saute button and pour ghee to the inner pot of instant pot

Add all the spices & saute for 1 min until they turn fragrant

Add the drained rice and chilli

Saute for 2 mins stirring occasionally

Do not stir a lot, rice grains will break

Pour 1¾ cups plus 2 tbsps water and add salt

Stir and taste the water

If needed add more salt

Secure the lid & position the steam release handle to sealing

Press the pressure cook button, set to high pressure

Set the timer for 5 mins

When done the instant pot beeps, press cancel

Allow the pressure to release naturally for at least 5 mins

Manually release the rest of the pressure with the help of a wooden spoon

For aldente rice, release the pressure immediately

Fluff up the Jeera rice with a fork & add some coriander leaves