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Jeera Pulao / Cumin Rice (Instant Pot, Stove Top Methods)

VegCookBook by Praveena
Jeera Pulav, Indian style Vegan, Gluten free, Easy to make, One-Pot Meal with basic ingredients. Recipe below has step wise pics for both Instant Pot and Stove top Methods.
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Prep Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • 1 Wide Mixing Bowl (for soaking the rice)
  • 1 Sauce Pan / Vessel (for stove-top method)
  • 1 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
  • 1½ 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 (twice the amount of rice) and let it soak for at least 20 mins. Drain the water before use.
    • Gather all the ingredients at one place.
      Chop the onions into thin long slices and grate the ginger. Cut the green chillies length wise.

    STOVE TOP / RICE COOKER METHOD JEERA PULAO(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 JEERA RICE: (10 mins)

    • Switch the instant pot ON, set to SAUTE mode for 5 mins.
    • Add all these>> oil, jeera / cumin seeds, bay leaves, cinnamon sticks, chopped ginger, onion. Sauté by stirring.
      When the onions become translucent, add the slit green chillies, jeera / cumin powder. Mix everything.
    • Now, pour 2-3 tablespoons of water, scrape the bottom to deglaze. This is done so that nothing is stuck and to prevent the 'burn' signal.
      Then, transfer the soaked rice after draining the soaked water.
      Add fresh water (1:1) and salt. Mix everything.
    • Close the lid. Set>> the valve to SEALING, mode to Pressure Cook, Pressure Level to LOW, time to 5 mins.
    • Later, when the timer is done, the IP beeps. Switch the gadget OFF.
      Then, release the pressure naturally (NPR) only when the red knob on the lid, goes down. 
    • Gently fluff up with a fork. Garnish with freshly chopped coriander leaves. Done!!

    Notes

    Please see MAIN POST for step wise pics recipe & TIPS.
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