Jeera Pulao Recipe – Rice Cooker Method

Description:

Jeera pulao is one of the most simple North Indian style rice which is mildly flavored with cumin seeds & with a touch of Ghee. Weekdays are always busy and coming up with simple yet tasty rice dish like this can come in  very handy. Last night I quickly whipped this flavorful rice, made it look fancy with cashew and curry leaf garnish…. with some soft rotis and  Cauliflower Brinjal kurma, our dinner was all set!

Pulao / Jeera Rice / Jeera Pulav / Cumin Flavoured Rice / Jeera Ghee Rice / North Indian Style Jeera Rice / Cumin Pilaf 

Method:

Soak Basmati rice in water for 1/2 hour.

Heat Ghee in a pan and start frying all the whole garam masalas (bay leaf, cinnamon, cloves, cardamon, star anise, fennel seeds & cumin seeds) Let them sizzle in the ghee for a minute.

Now add the green chilis, ginger garlic paste and sliced onions. Let them cook for few minutes or until the onion turns translucent. Once done switch off and keep aside.

Drain all the water from the soaked rice and add that to your rice cooker.

Now add the cooked onion mixture to the rice.

Now add the water and salt. Let this cook.

Meanwhile heat ghee in a pan and start toasting the cashews, once they slightly brown add the cumin seeds and curry leaves. Let them sizzle for few seconds and then switch off.

Once the rice is cooked, add the toasted cashews, cumin and curry leaves to it.  Mix gently to combine everything. (try using a fork to fluff the rice)

Serve with choice of gravy. They go well with

Paneer Butter Masala

Palak Gravy

Mixed Vegetable Kurma

Peas Masala

Pepper Chicken Gravy

Notes:

Yield- 4 Adult servings

I’ve used India Gate Basmati – soaked rice for 1/2 hour added 3 + 3/4 cups of water.  If you don’t have time to soak, then add 4 cups of water.

The same method can be followed for pressure cooker, just cook up 2 whistles and switch off or 1 whistle and 10 minutes over low flame.

You may use butter instead of ghee which makes it even more tastier.