Now for the simple recipe.
Rice - 1 cup
Oil - 3 tsp
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 2 medium
Roasted Cumin powder / Jeera Powder - 1 tsp
Salt to taste
Biryani powder - 1/2 tsp
Water - 2 cups
Whole Spices
Bay leaf - 2 nos
Cinnamon - 2"
Cloves - 3
Cardamon - 2
Dagad Phool / Kallupachi / Black Stone Flower - 2
How to make the Jeera Pulao
Wash and soak the rice for 15 mins.
In a pressure cooker, heat oil, add the whole spices, saute for couple of minutes. Then add onion julienne. Saute them till it turns colour.
Then add ginger garlic paste, green chilies. saute well. Now add the drained rice. Saute well.
Next add the salt, cumin powder, biryani powder, combine everything well. After couple of mins, add water, cover with lid and pressure cook for 3 whistles or till done.
Once the pressure falls, fluff with fork.
Serve with Methi aloo Tamatar.
faiza kader says
Delicious
Nivedhanams Sowmya says
perfectly made rice... so flavorful and so delicious!!!
Sowmya
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Manidipa Bhaumik says
It seems roasted jeera powder will add a nice flavor..I normally prepare it with raw jeera...Loved your methi aloo tamatar also.
divya says
this looks absolutely gorgeous...
Sona - Quick Picks says
gud post Sri. great recipe and soo filling
Diya says
Hi SriValli,
I have been a silent reader of ur blog. And I just love the story you narrate before you go on with ur recipes. To the fact actually ur kids are amazing:-). I just keep smiling myself while reading their mischievous...
And by the way I would pleased to get it up cleared from you the below:
1. What is the correct measurement for rice:water ratio used in pressure cooker, its it 1:2 or 1:1.5
2. How many whistles required, you have kept 3, is it all in high.
3. Does frying rice makes the rice hard
4. And does the same measurement procedure hours for jeeraga samba rice too
Hope u clear my doubts!
Thanks,
Divya