Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice | Indian Cumin Rice

Jeera Pulao, Jeera Rice or the Zeera Rice as many call them, is one of the most common and basic accompaniments served on every Indian platter or thali. However, many a times, getting the perfect fluffed up texture of this rice can be quite tricky for some. Although a very basic and simple recipe, still I thought of sharing it on the blog for the beginners and bachelors who want to cook these rice with absolute perfection. 

I'll be mentioning two methods to cook them; you can try any method that suits you!

Enjoy the Jeera Rice with 

    - Punjabi Kadhi Pakoda

    - Kale Chane ki Kadhi

    - Gujarati Fajeto

    - Dal Makhani

    - Rajasthani Panchmel Dal

    - Punjabi Mutton Curry

Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice

INGREDIENTS

• Basmati Rice - 1 Cup
• Jeera/Cumin seeds - 2 tsp
• Cinnamon stick - 1 inch
• Sliced almonds/ broken cashews (optional) - a few
• Ghee - 2 tbsp
• Lemon juice - 1 tsp
• Whole dried red chilies (optional) - 1 to 2
• Salt - to taste

Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice

Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice

METHOD

Method 1 (One Pot Method)

• Thoroughly wash the rice 3 to 4 times until the water runs clear off the dust.
• Soak this rice in enough water for just around 20 minutes. This ensures rice grains to swell and expand nicely when cooking.
• Once the rice is soaked, drain off the water and keep aside for next step.
• In a pan or kadhai, heat the ghee. Switch the heat to low and add in the sliced/ broken cashews and almonds.
• Once the nuts start attaining a brownish tinge, switch the heat to medium-high and add in the cumin seeds along with cinnamon stick and a dried red chili. There should be a sizzling sound as you add the cumin. Only then its essential oils will be released and your rice will get the cumin aroma. As soon as the cumin sizzles, add in the drained rice.
• Stir gently and let the rice toast in the ghee for about 2 minutes.
• Next, add in 2 cups of water to the rice. Switch the heat to high and let the water come to a boil. At this stage add in the lemon juice and salt.
• Switch the heat to low and cover and simmer the rice for 15 minutes or until they are cooked through.
• Turn off the heat and let the rice sit in their own heat covered for 5 to 10 minutes.
• Open the lid and gently fluff up the rice using a fork.
• Your fluffed up jeera pulao is ready.
• Garnish with some freshly chopped coriander leaves and serve with any curry or gravy that you like.

Method 2 (With Leftover Cooked Rice)

So this is the method that is mostly used by the restaurant people. They always have big batches of pre-cooked rice and when the cumin rice is ordered, these pre-cooked rice are tempered with cumin and served. 

• In a pan or kadhai, heat the ghee. Switch the heat to low and add in the sliced/ broken cashews and almonds.
• Once the nuts start attaining a brownish tinge, switch the heat to medium-high and add in the cumin seeds along with cinnamon stick and a dried red chili. 
• Once the cumin sizzles, switch the heat to low and add in the cooked rice. Make sure the cooked rice are cold and not at room temperature.
• Gently stir and cook for about 2 to 3 minutes.
• Turn off the heat and let them be covered for 5 to 10 minutes.
• Fluff them up with fork once opened. Garnish with some freshly chopped coriander leaves and serve with any curry or gravy that you like.

Jeera Pulao | Zeera Pulao | Jeera Rice | Zeera Rice

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