Jeera pulao
The cumin flavoured, gluten free, delicate basmati rice preparation is one of the basic recipes from Indian kitchen. This jeera rice pairs well with most curries, and is quick and easy to prepare.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
soaking time for rice 15 minutes mins
Course Main Dish
Cuisine gluten free, Indian
to soak the rice
- 1 cup Basmathi rice
- 1.5 cups drinking water
For tempering the ghee
- 3 tbsp ghee or oil
- 2 tsp cumin seeds
- 1 star anise
- 1 large bay leaf
- 2 green cardamom
Wash the basmathi rice till the water runs clear.
Soak the rice using the measured 1.5 cups of water for 15 minutes.
After 15 minutes, drain and save the soaking liquid.
On a low heat place the pressure cooker to warm.
Add the ghee, add all the spices and cumin seeds.
Saute till he spices are aromatic.
Add the drained rice, salt and saute for two minutes till the rice is coated with the spices.
Add the water that was drained and kept.
Mix well and pressure cook for one whistle.
Once the pressure release naturally, fluff the rice.
The Jeera pulao is ready to be served.