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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, 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.