Jeera Pulao Recipe
Long grained Indian Basmati rice seasoned with cumin seeds.
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Ingredients
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Ingredients
Method
Directions
- 1
Rinse and Soak Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- 2
- 3
Add Aromatics
Add the bay leaf, cloves, cardamom pods, and green chili to the pot. Sauté for 1-2 minutes until fragrant.
- 4
Cook Rice
Add the soaked and drained rice to the pot and gently stir to coat the rice in the ghee and spices. Pour in the water and add salt. Bring to a boil.
- 5
Simmer
Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- 6
Fluff and Serve
Remove from heat and let the pulao sit covered for 5 minutes. Fluff the rice with a fork, garnish with fresh coriander leaves, and serve hot.
