Garlic Jeera Rice
Prep Time: 10 mins | Cook Time: 30 mins | Serves: 4 – 6 | Author: Rohini Ramanathan
Garlic Jeera Rice is yet another classic rice dish that can be prepared swiftly with minimal ingredients. This version of rice is similar to the plain jeera or cumin rice but flavored with lots of charred garlic. I always like to add cashew to this recipe as it gives a crunchy bite and nutty flavor to it.
This is another recipe other than Peas Pulao that I get to prepare often. If you like the flavor of burnt garlic, then this recipe is for you! You can also pack this recipe for Lunch-Boxes for school or work.
I like to pair this dish with a Dal-based Gravy like Dal Tadka or Dal Makhni. You can also pair it with Paneer Gravies as well.
Ingredients
Uncooked Basmati Rice – 2 cups
Unsalted Butter / Clarified Butter (Ghee) – 3 tbsp
Garlic – 1 bulb
Cashewnuts – 10 – 15 pieces (halved)
Finely Chopped Cilantro – 1 tbsp
Jeera / Cumin Seeds – 1 tsp
Salt – as needed
Water – 2 cups + 1 cup
Method
To Cook Rice – Instant Pot (No Soak – Pot in Pot Method)
- Take 2 cups of rice in a vessel and wash it 2 to 3 times until the water runs clear.
- Add 2 cups of water to the rice and keep it covered.
- Then add 1 cup of water to the main instant pot vessel. Place a trivet and keep the rice bowl over it.
- Close the Instant Pot lid and set the valve to sealing.
- Click on Pressure Cook or Manual (High/More) and then set the timer to 5 mins.
- It will take around 5 to 10 mins for the pressure pin to pop up. Once it is completed wait for 5 mins and then open the valve to release pressure quickly.
- Take out the rice bowl and fluff the rice with a fork and set it aside. Pro-Tip: You can add a tbsp of Butter or Oil before fluffing up the rice. This makes sure the rice doesn’t stick to each other.
- Next, read down below to see instructions on how to prepare Garlic Jeera Rice.
To Cook Rice – Instant Pot (Soak)
- Take 2 cups of rice in a vessel and wash it 2 to 3 times until the water runs clear.
- Add 2 cups of water to the rice and keep it covered and let it soak for 15 mins.
- Drain the water, if any, and add the soaked rice directly to the main pot.
- Add 2 cups of water to the rice and close the Instant Pot lid and set the valve to sealing.
- Click on Pressure Cook or Manual (High/More) and then set the timer to 2 mins or Click on the Steam -> More option and set the timer to 0 mins (Yes, you read that right!. This setting works for dry rice as well. But I felt the rice was a bit dry).
- It will take around 5 to 10 mins for the pressure pin to pop up. Once it is completed wait for 5 mins and then open the valve to release pressure quickly.
- Take out the rice bowl and fluff the rice with a fork and set it aside. Pro-Tip: You can add a tbsp of Butter or Oil before fluffing up the rice. This makes sure the rice doesn’t stick to each other.
- Next, read down below to see instructions on how to prepare Garlic Jeera Rice.
How to Prepare Garlic Jeera Rice
- Take the Garlic Bulb and separate the cloves. Peel the skin from the garlic and thinly slice it and keep it aside.
- Heat a pan and add 2 tbsp butter or ghee to it.
- Once hot, add cumin seeds and allow it to splutter (Add the cumin seeds only after the butter or ghee is hot enough; this brings out the fragrance of cumin).
- Add the sliced Garlic, Cashewnuts, and Salt. Fry them all until golden.
- Add the cooked rice and stir them well until combined.
- Garnish with chopped cilantro and serve warm.
Below is the pic of a lunch box that I packed for my kiddo.
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