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Jeera Pulao / Cumin Rice

Indian style Vegan, Gluten free, Easy to make, One-Pot Meal with basic ingredients. Made in an Instant Pot / Rice cooker, Stove top.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins  CookTime:Given Below   Cuisine:Indian 


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 Jeera pulao / Cumin rice recipe is a one pot, simple & quick to cook because of its very few ingredients. It can surely be the main course of any platter. Moreover it’s purely Vegan + Gluten free too.

Even though it doesn’t have any veggie, yet, this Jeera pulao / Cumin rice completely fills the tummy with right nutrients.We had it with Carrot Raita / Carrot – Yogurt Dip while any curry/sauce can be served along.

I have given instructions & step wise pics for stove-top, rice cooker and instant-pot methods of the same recipe. Just scroll down!!

Health Benefits of Jeera / Cumin:

Cumin / Jeera has many health benefits like Aids Digestion, Boosts Immune System, Treats Respiratory Disorders, Promotes Skin Health, Treats Insomnia, Prevents Diabetes, has antiviral and Antibacterial Properties and is High Source of Iron (info from the internet).

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Rice recipes collection here Main Course

Appetiser recipes collection⇒  Starters / Snacks

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  4. Pudina-Carrot Rice / Mint-Carrot Rice

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Ingredients:

  • Basmati / Lon Grain Rice – 2 cups (uncooked)
  • Onions – 1 (large size)
  • Green Chillies – 4
  • Ginger – 1 inch piece
  • Salt – 1½ teaspoons
  • Cooking Oil – 2 tablespoons
  • Bay Leaves / Biryani Leaves – 2
  • Cinnamon Sticks / Dalchini – 2
  • Jeera / Whole Cumin seeds – 2 teaspoons
  • Jeera powder / Cumin Powder – 1 teaspoon
  • Water – as required
  • Fresh Coriander Leaves – 1 tablespoon (optional)

Special Ingredients:

  • Indian Basmati Rice Grains
  • Whole Cumin Seeds/ Jeera

Step wise pics Procedure for Jeera Pulao / Cumin Rice:

PREP WORK:

  • Firstly, take the rice (grains) into a vessel, wash twice.
  • Fill it with water and let it soak for at least 20 mins.Drain the water before use.
  • Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.
  • Next, chop the onions and ginger. Cut the green chillies length wise.

STOVE-TOP METHOD / RICE COOKER METHOD(time:15 mins)

Put a medium size pan / vessel on stove top under medium flame.

Add the oil & heat. Add chopped onion & ginger. Saute.

Add the bay leaves, cinnamon sticks and whole cumin / jeera into the pan. Saute them.

When the onions become translucent, add the jeera/cumin powder and slit green chillies.

Switch the flame off and transfer all the items of the pan onto the rice in a vessel / rice cooker. 

Add fresh water (as per above measurement) and salt. Mix everything gently, so that the basmati rice do not break/crack.

Stove-top Vessel: With lid close, cook under medium flame for 10 mins, give a mix, change the flame to low, cook for more 5 mins.

Stove-top pressure cooker: for 3 whistles.

Once the rice is cooked, gently fluff up with a fork and garnish with chopped coriander. Done!!

INSTANT POT METHOD(time:8 mins)

Switch the instant pot ON, set to SAUTE mode for 3 mins.

Add oil, jeera / cumin seeds, bay leaves, cinnamon sticks, chopped ginger, onion. Saute.

When the onions become translucent, add the slit green chillies, jeera / cumin powder.Mix all.

Transfer the soaked rice after draining the soaked water. Then add fresh water (1:1) and salt. Mix everything.

Close the lid & valve. Set to Pressure Cook Mode, under low pressure for 5 mins.

Release the pressure naturally (NPR). Garnish with freshly chopped coriander leaves.

Gently fluff up with a fork. Done!!

JEERA PULAO / CUMIN RICE IN INSTANT POT

Tips:

  • Basmati Rice is the best for any Pulao/Pilaf. Long grain rice is other alternative.
  • Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.
  • Soaking of rice is very important, this makes rice to cook fluffy.
  • Jeera Powder/Cumin Powder can be easily made at home by tossing the whole cumin/jeera in a frying pan until they turn light brown in colour and give a pleasant aroma. Once they are cooled , just blend them into powder in a blender or grinder.
  • Along with ginger, you can add garlic too which I avoided.
  • Adjust the salt & spice as per your taste.
  • You can have this Pulao with the raitha or with any gravy curry. 
  • The measurement for rice:water is main, for the cooked rice to have perfect texture.
  • For instant pot, instead of pressure cook mode, you can opt for Rice Mode which takes 12 mins on High Pressure.

Result :

  • This, Jeera pulao / Cumin rice is very mild in flavour, one pot meal .
  • It can be served with any Raita /gravy /curry/ sauce but we had it with Carrot Raita / Carrot – Yogurt Dip.
  • Even though it doesn’t have any veggie, yet it completely fills the tummy with right nutrients.
Jeera Pulao / Cumin Rice served with Carrot Raita

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Jeera Pulao / Cumin Rice

VegCookBook by Praveena
Indian style Vegan, GF, Simple, Quick, Easy to make, Storage friendly, suitable for lunch box recipe. Can be made on Stove top, Rice cooker, Instant Pot.
Prep Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 2 cups Indian Basmati Rice / Long Grain Rice (uncooked)
  • 1 large Onion
  • 4 count Green Chillies (or as per taste)
  • 1 inch piece Ginger
  • 1 teaspoon Jeera / Whole Cumin seeds
  • 1 teaspoon Jeera powder / Cumin Powder
  • 2 count Bay Leaves / Biryani Leaves
  • 2 count Cinnamon Sticks / Dalchini
  • 2 tablespoons Cooking Oil
  • teaspoons Salt (or as per taste)
  • as required Water
  • 1 tablespoon Fresh Coriander Leaves (optional)

Instructions
 

Rice:Water ratio for Stove top is 1:1½ ; Rice Cooker is 1:1¼; Instant Pot is 1:1.

    PREP WORK(for any method):

    • Firstly, take the rice (grains) into a vessel, wash twice.
    • Fill with water (as per above measurement) and let it soak for at least 20 mins. Drain the water before use.
    • Next, chop the onions and ginger. Cut the green chillies length wise.

    STOVE-TOP / RICE COOKER METHOD (15 mins)

    • Put a medium size pan / vessel on stove top under medium flame.
    • Add the oil & heat. Add the bay leaves, cinnamon sticks and whole cumin / jeera into the pan. Saute them.
      Add chopped onion & ginger. Stir fry them.
      When the onions become translucent, add the jeera/cumin powder and slit green chillies.
    • Switch the flame off and transfer all the items of the pan onto the rice in a vessel / rice cooker. 
      Add fresh water (as per above measurement) and salt. Mix everything gently, so that the basmati rice do not break/crack.
    • Stove-top Vessel: With lid on, cook under medium flame for 10 mins, give a mix, change the flame to low, cook for more 5 mins.
      Stove-top pressure cooker: for 3 whistles.
      Once the rice is cooked, gently fluff up with a fork and garnish with chopped coriander. Done!!

    INSTANT POT METHOD (8 mins)

    • Switch the instant pot ON, set to SAUTE mode for 3 mins.
    • Add oil, jeera / cumin seeds, bay leaves, cinnamon sticks, chopped ginger, onion. Saute.
      When the onions become translucent, add the slit green chillies, jeera / cumin powder.Mix all.
    • Transfer the soaked rice after draining the soaked water. Then add fresh water (1:1) and salt. Mix everything.
    • Close the lid & valve. Set to Pressure Cook Mode, under low pressure for 5 mins.
    • Release the pressure naturally (NPR). Garnish with freshly chopped coriander leaves.
    • Gently fluff up with a fork. Done!!

    Notes

    Please see MAIN POST for step wise pics recipe & TIPS.
    Keyword cumin rice recipe, jeera pulao in instant pot, one pot meal recipe in Instant Pot

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