Heat the oil or ghee in a deep pot on medium flame.
Once hot, add the Cumin,bay leaf,cloves and black cardamom.
To this add the drained rice and saute for 10-30 seconds.
Add 1.5 cups(more water for stove top recipe) of water and season with salt.
Bring to boil,change the heat setting to low(low flame) and cover.Cook on low for 10 minutes till all the water has evaporated and rice is cooked.
Instant Pot Method
In the SAUTE mode- heat the ghee/oil.
Once hot, add the Cumin,bay leaf,cloves and black cardamom.
To this add the drained rice and saute for 30 seconds.
Add 1 cup of water and season with salt.Cancel the SAUTE setting.
Choose the "PRESSURE COOK" setting no HIGH for 5 minutes in SEALED position.
Let the pressure escape manually for 2 minutes and then quick release the valve by moving it from SEALED position to VENTING position.
Notes
For Softer Jeera RiceAdd 1.25 cups of water instead of 1.So the ratio will be1 cup rice : 1.25 cups of water.Richer Jeera RiceAdd some ghee sautéed Raisins and cashews to make it fancier. Matar PulavJust add about ½ cup of frozen peas to the pot before pressure cooking to make matar pulav.Serving SuggestionsServe this hot with a curry or Dal or Rajma