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Jeera Rice or Jeera Pulao

A simple but flavourful rice which is a great side to any Indian curry. Jeera or cumin seeds gives this rice an earthy fragrance without overwhelming Basmati rice's own.


Whenever my family feels a bit bored of the usual boiled rice, Jeera rice adds a flavoursome twist to the meal.



Jeera rice

Recipe

Prep time:15 mins

Cook time: 12mins

Serves:2-3


Ingredients:

1cup Basmati rice

1 heaped tsp Cumin seeds /Jeera seeds

1tbsp vegetable or sunflower oil

1/tsp salt

1and1/2 cup water


Method

  • Wash and soak rice for 15 minutes. Drain and keep aside.

  • In a deep saucepan or casserole heat oil

  • Add whole cumin seeds.

  • When the cumin seeds crackle, tip in the drained Basmati rice. Stir carefully for around 2mins to coat rice with oil and seeds.

  • Pour 1and1/2 cup cold water, add salt and stir. Raise the heat to medium high and let it come to a boil.

  • As soon as it starts to bubble lower the heat completely and cover the pan.

  • Cook on low heat for 12 minutes.

  • Once done let it rest for 5 to 10 minutes.

  • Fluff with a fork and serve.


Hints & Tips:

  • It is necessary to soak the rice for it to come out fluffy.

  • Resist temptation of opening the lid to check whilst the rice is getting cooked.

  • If after finishing, the top layer has still got a bite, fluff and turn the rice over, cover and leave it to rest.








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