Jeera Pulao

Jeera Pulao is a fragrant North Indian rice dish prepared with basmati rice, cumin seeds, and whole spices. Unlike plain steamed rice, this pulao carries a subtle aroma and flavor, making it a perfect accompaniment to curries, dals, and raitas.

Ingredients:

• 1 cup long-grain basmati rice
• 2 cups water
• 1 1/2 teaspoons cumin seeds (jeera)
• 1 tablespoon oil
• Salt to taste
• 2 bay leaves
• 3–4 cloves
• Few whole black pepper
• 1 black cardamom

Instructions:

1. Prepare the Rice:

   • Clean and wash the rice thoroughly.
   • Wash and drain 2–3 times, then soak in water for 10–15 minutes. Drain before cooking.

2. Temper the Spices:

   • Heat oil in a heavy-bottomed pan.
   • Add cumin seeds, bay leaves, black cardamom, whole black pepper, and cloves.
   • Allow the cumin seeds to splutter and release their aroma.

3. Add Rice and Cook:

   • Add the soaked rice and salt. Mix gently with the spices.
   • Pour in 2 cups of water and bring to a boil.

4. Simmer:

   • Once boiling, reduce the flame to low and cover the pan partially.
   • Cook until holes appear on the surface of the rice and all the water is absorbed.

5. Serve Hot:

   • Fluff the rice gently with a fork.
   • Serve Jeera Pulao hot with gravy-based dishes or raita.

Jeera Pulao is simple, light, and aromatic—perfect for everyday meals as well as festive occasions.