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Stuffed Baby Eggplant Curry
Indian Spiced Cumin Rice - Jeera Pulao
| By : |
Sprucing up plain rice gets easier with this Cumin rice. Very aromatic and simple, it is great served with Curry or Gravy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
3-4 minutes
|
Ingredients
- 11 ounces Basmati rice
- 4 cups Water
- 2 tbsp ghee or oil (or even butter can be used)
- 2 tbsp cumin seeds
- 4 cloves
- 2 cardamom
- 1 black cardamom
- 2 sticks cinnamon
- 2 pieces mace flower (javitri)
- 1 bay leaf
- 1 green chili slit into peices
- salt to taste
Ingredients
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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.
Recipe 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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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Rice to water proportions are way off, turned out like porridge. Rice needs to be cooked longer than 15 mins as well, comes out a little undercooked. Flavor is grest though!
How is this flagged as Vegan if you recommend ghee?
As mentioned by someone else the flavour was great but it did turn out quite mudhy not fluffy like normal basmati.