Go Back

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.
    • Pour 2 tablespoons of water, scrape the bottom to deglaze.
      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