Indian Spiced Cumin Rice - Jeera Pulao

By: Subhadra Burugula

Indian Spiced Cumin Rice - Jeera Pulao
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 3-4 minutes, basmati rice, bay leaf, black cardamom, cardamom, cinnamon, cloves, contributed, cook 20 min, cumin seeds, easy, ghee or oil, green chili, indian, low fat, mace flower, main course, plant-based, prep 5 min, pressure cook, salt, sauté, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
3-4 minutes
Ingredients
  • 11 ounces Basmati rice
  • 4 cups Water
  • 2 tbsp ghee or oil
  • 2 tbsp cumin seeds
  • 4 cloves
  • 2 cardamom
  • 1 black cardamom
  • 2 sticks cinnamon
  • 2 pieces mace flower
  • 1 bay leaf
  • 1 green chili
  • salt
Instructions
  • Wash the basmati rice well and soak the rice in water for 30 mins. (Rice to water ratio = 1:2). Put the instant pot on saute mode high.
  • Add ghee and let it get hot. Add the spices and cumin seeds, fry well. This is important to avoid any raw smell in rice.
  • Now add the green chili, fry for a minute, then add the rice along with the soaked water.
  • Turn off saute mode, put the lid with vent to sealing position, push the rice button.
  • Once the Instant pot goes into warm mode, do quick release. Natural pressure release is also fine.
  • Mix the rice gently and serve with any side dish of your choice like a curry.
Notes
  • If you do not have spices like Mace flower or black cardamom, you can skip them.
  • Soaking of rice is not necessary but it makes the rice grain bigger when cooked.
  • Vegans can use vegan butter or oil.
  • 5.5 ounces rice cup is used for measurement
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