18 Apr 2017

Jeera Pulao

Jeera pulao is one of the easiest, flavorful rice dishes to make. We love pulao in my family and I make a lot of different variety of pulao but when I don't have anything to add to the pulao, I simply make this tasty pulao! It works well with a nice side dish. I always add coconut milk to all my pulao, although not needed, the coconut milk makes the pulao more yum. 
Jeera Pulao

Preparation time 10 mins | Cooking time 15 mins | Serves 2-3

  • Basmati rice - 1 cup
  • Onion - 1 sliced
  • Ginger garlic paste - 1.5 tsp
  • Coconut milk - 1 cup
  • Water - 1 cup
  • Green chilli - 3
  • Lime juice - 1 tsp
  • Coriander leaves - handful
  • Mint leaves - few
  • Salt - to taste
To Temper
  • Oil - 2 tbsp
  • Cumin seeds - 2 tsp
  • Cinnamon stick - 1
  • Bay leaf - 1
  • Star anise - 1
  • Cardamom - 2
  • Black stone flower - few
  • Clove - 3
Jeera Pulao

Some other pulao recipes
1. Wash and soak the basmati rice for 10 minutes.
2.In a pressure cooker/pan, heat the oil. Add all the ingredients under 'to temper'. Wait for a few minutes for a nice aroma to emanate and for the cumin seeds to splutter.

3. Add the sliced onions and cut green chillies. Saute the onions until they turn translucent.
4. Add the ginger garlic paste. Saute until the raw smell leaves.

5. Add the coconut milk and mix well. Add the drained basmati rice and the water mix in. 
6. Add the salt, lime juice, coriander leaves and mint leaves. Mix well.

7. Close the pressure cooker and keep the flame in full. Wait for the steam to arise, then put the weight and slow the flame completely. Keep for 10 mins and switch off. 
8. Wait for the pressure to settle by itself and then open and fluff it up with a fork.

Jeera Pulao

1. I use 1:2 for the brand of basmati rice I use. Add water according to the brand of water you use.
2. You can skip the coconut milk and add 2 cups of water instead.

Until next time,
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