Time 25m Number Of Ingredients 11 Steps:
Wash rice a few times until water runs clear. Then soak it in lot of water for at least 30 mins. Drain it completely. 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. 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. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes). For softer rice, let the pressure release naturally for 3 to 4 mins. Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.
Time 20m Yield 2 Number Of Ingredients 5 Steps:
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
More about “jeera fried rice recipes”
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes. Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes. Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes. Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.
