Here’s a simple and flavorful Jeera (cumin) rice recipe you can make at home:
Ingredients
1 cup basmati rice
2 cups water
1–2 tbsp ghee or oil
1–2 tsp cumin seeds (jeera)
1 small bay leaf (optional)
3–4 cloves (optional)
1 small cinnamon stick (optional)
Salt to taste
Fresh coriander leaves (for garnish)
Instructions
Rinse & soak rice
Wash basmati rice 2–3 times until water runs clear. Soak for 15–20 minutes, then drain.
Heat ghee/oil
In a pan or pressure cooker, heat ghee or oil on medium heat.
Add whole spices
Add cumin seeds and let them splutter.
Then add bay leaf, cloves, and cinnamon (if using).
Add rice
Add the soaked rice and gently sauté for 1–2 minutes.
Add water & salt
Pour in water and add salt. Mix gently.
Cook
Pan method: Cover and cook on low heat for 10–12 minutes until water is absorbed.
Pressure cooker: Cook for 1 whistle, then let pressure release naturally.
Fluff & serve
Fluff with a fork and garnish with coriander.
Tips
Use ghee for richer flavor.
Don’t stir too much while cooking to keep grains separate.
Add a few fried cashews for extra taste.
Vegetable Pulao
Ingredients:
1 cup basmati rice 2 cups water 1 onion (sliced) 1 carrot (chopped) 1/2 cup peas 1 potato (chopped) 1 tomato (optional) 2 green chilies 1 tsp ginger-garlic paste 2 tbsp oil or ghee 1 bay leaf 1 cinnamon stick 2 cloves 1 cardamom Salt to taste Fresh coriander leaves Instructions: Wash and soak rice for 20 minutes. Heat oil or ghee in a pan or cooker. Add bay leaf, cinnamon, cloves, and cardamom. Add sliced onion and fry until golden. Add ginger-garlic paste and green chilies. Add chopped vegetables and cook for 3–4 minutes. Add soaked rice and mix gently. Add water and salt. Cover and cook until rice is soft. Garnish with coriander leaves.
Fried Rice
