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 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"]
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, Subhadra Burugula, 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.
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