If (like us) you’re a fan of Indian delicacies and end up ordering it recurrently, then you definately’ve most likely loved jeera rice: the peerlessly spiced rice that generally accompanies your curry.
Whereas growing a brand new recipe (coming quickly!), we had been craving that fluffy, restaurant-style rice and obtained to testing! The result’s our EASY, impressed model of jeera rice made with simply 4 components. Allow us to present you the way it’s performed!
What’s Jeera Rice?
Jeera is a Hindi phrase derived from a Sanskrit phrase which means cumin seeds. In its easiest sense, jeera rice (additionally referred to as Jeera Bhaat) is rice with cumin seeds.
It’s a well-liked on a regular basis dish in North India and Pakistan, and every recipe is a bit of totally different. Rice, cumin seeds, vegetable oil, onions, salt, and cilantro are widespread components, although some recipes embrace extra spices, use totally different oils or ghee, or produce other modifications.
Our model retains it about so simple as it will get! For those who’re in search of a recipe with extra spices, we advise trying out this stunning recipe from Swasthi Shreekanth.
Make Jeera Rice
Step one is to decide on between making your jeera rice on the stovetop or within the On the spot Pot. The end result is similar both manner and it takes about the identical period of time (for the reason that On the spot Pot requires time to pressurize and launch strain).
The advantages of utilizing the On the spot Pot are it’s hands-off and it stays heat when you’re making ready different dishes. That stated, the stovetop methodology ends in a bit of much less work for whoever is on dish obligation!
With both methodology, you’ll start by toasting cumin seeds (and, optionally, mustard seeds) in your selection of oil. We like coconut oil as a result of it provides richness and a really refined coconut taste. Butter or ghee are additionally tasty choices in the event you’re not vegan/dairy-free.
Then we add white rice, water, and salt and get it simmering. A easy but scrumptious aspect is minutes away!
We hope you’re keen on this jeera rice! It’s:
Fluffy
Subtly spiced
Fast & straightforward
Versatile
& SO scrumptious!
It pairs fantastically with curries, palak paneer, chana masala, vindaloo, and different saucy, Indian-inspired recipes.
Extra Indian-Impressed Sides
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Servings 4 (~3/4-cup servings)
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- 1 Tbsp coconut oil (if not vegan, ghee or butter would work)
- 1/2 tsp complete cumin seeds
- 1/2 tsp complete mustard seeds (non-obligatory)
- 1 cup dry white rice (we used basmati)
- 1 cup water (double quantity if utilizing STOVETOP methodology)
- 1/4 tsp sea salt (plus extra to style)
INSTANT POT
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Activate the sauté operate in your On the spot Pot (to the default “Regular” — not excessive or low) and add the coconut oil. Add the cumin seeds and mustard seeds (non-obligatory) and sauté till aromatic, about 1 minute. Flip off the sauté operate by urgent “Cancel.”
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Add rice, water, and salt and stir to stop sticking. Seal the lid and strain prepare dinner on excessive for 4 minutes (it’ll take about 8 minutes for the On the spot Pot to pressurize earlier than cooking begins).
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As soon as the timer goes off, permit to naturally launch for no less than 10 minutes earlier than manually releasing any remaining strain. Fastidiously take away lid as soon as steam has totally escaped.
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Style and alter as wanted, including extra salt to style. Serve with curries, palak paneer, chana masala, vindaloo, and different Indian-inspired recipes.
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Retailer leftovers coated within the fridge for as much as 4-5 days or the freezer for as much as 1 month. Reheat within the microwave or on the stovetop with a bit of water till heat.
STOVETOP
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Warmth oil in a medium saucepan over medium warmth. Add the cumin seeds and mustard seeds (non-obligatory) and sauté till aromatic, about 1 minute.
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Add 1 cup (200 g) rice, 2 cups (480 ml) water, and salt and stir to mix. Deliver to a boil over excessive warmth. As soon as boiling, decrease warmth to a simmer and canopy. Guarantee it’s simmering and never boiling or the rice can prepare dinner too shortly.
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Simmer till water is totally absorbed and rice is tender — about 15-20 minutes.
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Take away the lid, fluff with a fork, put the lid again on, and let relaxation for 10 minutes for additional fluffy rice.
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Style and alter as wanted, including extra salt to style. Serve with curries, palak paneer, chana masala, vindaloo, and different Indian-inspired recipes.
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Retailer leftovers coated within the fridge for as much as 4-5 days or the freezer for as much as 1 month. Reheat within the microwave or on the stovetop with a bit of water till heat.
*For a extra conventional model of jeera rice with extra spices, take a look at this recipe from Swasthi’s Recipes.
*Complete time consists of lively prepare dinner time, launch time, and the time it takes for the On the spot Pot to warmth up (~8 minutes).
*Vitamin info is a tough estimate calculated with out non-obligatory components.
Serving: 1 (three-quarter-cup) serving Energy: 193 Carbohydrates: 36.2 g Protein: 4.1 g Fats: 3.5 g Saturated Fats: 2.8 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 147 mg Potassium: 6 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23 mg Iron: 0.6 mg
