Straightforward Jeera Rice (On the spot Pot or Stovetop)

[ad_1]

Using a fork to fluff a pan of fluffy vegan jeera rice

If (like us) you’re a fan of Indian delicacies and end up ordering it repeatedly, then you definately’ve in all probability loved jeera rice: the peerlessly spiced rice that generally accompanies your curry.

Whereas growing a new curry recipe, we have been craving that fluffy, restaurant-style rice and received to testing! The result’s our EASY, impressed model of jeera rice made with simply 4 substances. Allow us to present you the way it’s carried out!

Coconut oil, mustard seeds, cumin seeds, salt, water, and white rice

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 preferred on a regular basis dish in North India and Pakistan, and every recipe is somewhat completely different. Rice, cumin seeds, vegetable oil, onions, salt, and cilantro are widespread substances, although some recipes embrace extra spices, use completely different oils or ghee, or produce other modifications.

Our model retains it about so simple as it will get! When you’re searching for a recipe with extra spices, we advise trying out this stunning recipe from Swasthi Shreekanth.

How you can 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 outcome is identical 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 stress).

Using a wooden spoon to stir whole spices and melted coconut oil in an Instant Pot before adding rice and water

The advantages of utilizing the On the spot Pot are it’s hands-off and it stays heat whilst you’re making ready different dishes. That stated, the stovetop methodology ends in somewhat 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 delicate coconut taste. Butter or ghee are additionally tasty choices in case you’re not vegan/dairy-free.

Sprinkling mustard seeds into a saucepan of melted coconut oil and cumin seeds

Then we add white rice, water, and salt and get it simmering. A easy but scrumptious aspect is minutes away!

Pouring water into a saucepan of rice

We hope you like this jeera rice! It’s:

Fluffy
Subtly spiced
Fast & straightforward
Versatile
& SO scrumptious!

It pairs superbly with curries, palak paneer, chana masala, vindaloo, and different saucy, Indian-inspired recipes.

Extra Indian-Impressed Sides

When you do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Bowl of fluffy vegan jeera rice made in the Instant Pot

Prep Time 18 minutes

Prepare dinner Time 6 minutes

Complete Time 24 minutes

Servings 4 (~3/4-cup servings)

Course Facet

Delicacies Gluten-Free, Indian-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 4-5 Days

Forestall your display from going darkish

  • 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-compulsory)
  • 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

  • Activate the sauté perform 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-compulsory) and sauté till aromatic, about 1 minute. Flip off the sauté perform by urgent “Cancel.”
  • Add rice, water, and salt and stir to forestall sticking. Seal the lid and stress cook dinner on excessive for 4 minutes (it can take about 8 minutes for the On the spot Pot to pressurize earlier than cooking begins).

  • As soon as the timer goes off, enable to naturally launch for no less than 10 minutes earlier than manually releasing any remaining stress. Fastidiously take away lid as soon as steam has totally escaped.

  • Style and regulate as wanted, including extra salt to style. Serve with curries, palak paneer, chana masala, vindaloo, and different Indian-inspired recipes.
  • Retailer leftovers lined 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 somewhat water till heat.

STOVETOP

  • Warmth oil in a medium saucepan over medium warmth. Add the cumin seeds and mustard seeds (non-compulsory) and sauté till aromatic, about 1 minute.

  • Add 1 cup (200 g) rice, 2 cups (480 ml) water, and salt and stir to mix. Carry 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 cook dinner too rapidly.

  • Simmer till water is totally absorbed and rice is tender — about 15-20 minutes.

  • Take away the lid, fluff with a fork, put the lid again on, and let relaxation for 10 minutes for additional fluffy rice.

  • Style and regulate as wanted, including extra salt to style. Serve with curries, palak paneer, chana masala, vindaloo, and different Indian-inspired recipes.
  • Retailer leftovers lined 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 somewhat water till heat.

*This recipe additionally works with lengthy grain brown rice, however we most well-liked the flavour and texture of white rice. If utilizing brown rice, enhance cook dinner time to twenty minutes for the On the spot Pot or 25-Half-hour for the stovetop.
*For a extra conventional model of jeera rice with extra spices, try this recipe from Swasthi’s Recipes.
*Complete time consists of lively cook 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-compulsory substances.

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



[ad_2]