Jeera Rice or Jeera Pulao is aromatic basmati rice flavoured with jeera (cumin seeds) and minimal spices. This simple and fragrant cumin flavoured rice dish goes well with almost all Indian curries.
Caraway seeds are good for digestion and helps relieve stomach and intestinal spasms. They help improve appetite and treat earache.
Jeera Rice Recipe:
Traditional Indian flavourful and aromatic cumin spiced basmati rice. Truly delicious and satisfying! The cumin gives a nice subtle taste to plain rice. This is one of my standby recipes. The pulao pairs well with chicken tikka masala or red kidney beans curry.
- To make cumin flavoured rice, firstly wash the rice well till the water runs clear. Then soak the washed rice for about 30 minutes. After half-an-hour drain the water and keep the rice aside.
- Meanwhile cut the onion into slices, chop pudina and coriander leaves and slit one green chilli.
- Heat oil in a pan. Once hot, drop in the cashews and fry till brown. Remove and keep aside.
- Next add the whole spices – cinnamon, cardamom, cloves and bay leaf – and allow to splutter. Toss in the shah jeera and saute for a few seconds.
- Then add the onions and green chilli and fry till they turn translucent.
- Tip in the ginger-garlic paste and saute for a minute.
- Then put in some chopped coriander and mint leaves for added flavour.
- Next add the rice and gently stir it in.
- Now add salt and 2 cups of water and mix well. Put the lid on and pressure cook on high heat for 2 whistles.
- Once the pressure releases, open the lid and lightly fluff the cooked rice with a fork.
Serve Jeera Pulao with Mixed Vegetable Korma or Nilgiri Chicken.
If you are searching for more Jeera Recipes, then do try out Jeera Aloo
Jeera Pulao Recipe details below:
Jeera Rice Recipe
Jeera Rice – delectable Basmati rice tempered with Jeera. This versatile rice dish can be paired with any dal or veg/non-veg preparation.
Servings: 3
Calories: 303kcal
Ingredients
- Basmati Rice – 1 cup
- Bay Leaf - 1
- Cinnamon – 1 inch stick
- Cardamom - 2
- Cloves – 2
- Star Anise – 1
- Shah Jeera/Caraway Seeds – 1 tsp
- Onion – 1 medium, chopped
- Green Chilli -1, slit
- Ginger-Garlic Paste – 1 tsp
- Coriander leaves – 1 tbsp, finely chopped
- Mint Leaves – 7-8, finely chopped
- Oil/Ghee – 1 tbsp
- Water – 2 cups
- Cashew nuts – 10-12
Instructions
- Wash rice and leave to soak in water for 30 minutes. Drain and keep aside.
- Slice the onion, slit the green chilli and finely chop coriander and mint leaves.
- Heat oil in the pressure cooker. Fry cashew nuts and remove.
- Put in the whole garam masala. Allow to splutter.
- Add the shah jeera and sauté. Shah Jeera imparts a lovely flavour to the rice.
- Toss in the onions. Fry till brown.
- Tip in ginger-garlic paste. Sauté.
- Add coriander and mint leaves. Combine well.
- Add the drained rice and gently mix it in.
- Add 2 cups of water and salt to taste.
- Put on the lid and pressure cook for two whistles.
- After the pressure releases, gently fork the cooked rice out onto a serving bowl.
- Garnish with fried cashews and serve Jeera Rice hot with any curry of your choice.
Notes
- You can use Cumin Seeds instead of Caraway Seeds.
- Deep-fried onion slices can be used for garnishing too.
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