Jeera Rice
Jeera rice is a quick and delicious side dish that will truly upgrade your next meal
Ingredients
- 11/2 cup Basmati Rice washed and soaked for 10-15 minutes
- 2 cup Water
- 1 Small Red Onion peeled and sliced
- 1 Small Green Bell Pepper seeded and sliced
- 2 tablespoon Ghee or Avocado Oil
- 1 tablespoon Avocado Oil
- 11/2 teaspoon Jeera(cumin Seeds)
- 5 Cloves
- 2 Fresh Green Chilis
- Salt to taste
- Handful of chopped cilantro optional
- 4 tablespoon Roasted cashew halves or Almond Slivers optional
Instructions
Method 1
- Turn on 'Saute' mode in the instant pot and press the saute button until the saute level is at 'medium'. Once hot, add the 2 tablespoons of ghee or avocado oil. Add the jeera and wait for it to splutter. Add the cloves and wait for 30 seconds.
- Now add the onions, green bell peppers and saute for 2-3 minutes. Add the green chillies and let cook for a minute more.
- Now add the drained rice and saute for 30 seconds. Add the 2 cups of water and salt. Turn off 'saute' mode and close the lid. Turn the valve to 'sealed' position. Select 'pressure cook' mode and select time as 10 minutes.
- Once the steam has released and safety valve has 'dropped', open the lid of the instant pot. Once cool enough to handle, mix the rice before serving. Also add cilantro and cashews if desired.
Method 2
- Follow the first step from method 1.
- Add the drained rice and saute for 30 seconds. Add the 2 cups of water and salt. Turn off 'saute' mode and close the lid. Turn the valve to 'sealed' position select 'pressure cook' mode and select time as 10 minutes.
- While waiting for the steam to release, heat a frying pan to medium. Add the tablespoon of avocado oil. Once hot, add the onions and saute. Let it cook for 4-5 minutes before adding the bell pepper. Once both are well browned, add the slit green chilies and cook for one more minute. Turn off the stove.
- Once the stew has released and safety valve has 'dropped', open the lid of the instant pot. Once cool enough to handle, remove the rice and place in the serving bowl/plate. Top the rice with the cooked onions and bell pepper mixture before serving. Also add cilantro and cashews if desired.
Notes
- If fresh green chilies are too hot, substitute with jalapeño or Anaheim peppers or skip it entirely.
- If basmati is not available, you can use any medium grain white rice.
- Substitute green bell peppers with any other colored bell pepper if you prefer.
- The nutrition information provided are approximate values only and not exact values.