JEERA PULAO RECIPE

Jeera pulao is a very recipe which goes very well with any North Indian gravy. Whenever i bored of rolling rotis, i make this jeera rice with a rich gravy.

Let me share my way of making jeera pulao.

INGREDIENTS[ SERVES 2]

BASMATI RICE	1 CUP
CUMIN SEEDS	1/2 TSP
CARDAMOM	1
CINNAMON	A SMALL PIECE
SALT	AS NEEDED
GHEE AND OIL	1 TBLSP EACH

METHOD:

• Wash the rice and soak for 20 minutes.
• Drain the water and keep the water aside.
• In a pressure cooker, add oil and ghee. Add the cumin seeds (jeera) and cardamom and the cinnamon to this.
• Do not allow the cumin seeds to splutter immediately add drained rice to this.
• Saute for a few minutes and add the salt.

• Add the water and pressure cook for 1 whistle. Simmer for 5 minutes and switch off the flame. Normally for 1 cup rice i add 1 and 1/4 cup water.

• Fluff it up with a fork. The jeera rice is done.

 

• Serve it hot with any north indian gravy.

 

Note:

1. If cooking in rice cooker , for 1 cup of rice add 2cups of water.
2. If you want you can add fried onions once the rice is done. Though i love to add, my daughter Varsha hates to eat that. So i didn’t add.
3. Never allow the cumin seeds to splutter as it will give a medicine smell to the rice.
4. You can add slit green chilli to the rice while adding the whole spices.
5. Instead of cumin seeds you can add shahi jeera too.

Some popular dishes to go with the Jeera rice.

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