Cumin rice, or jeera pulao, is a delicious and fragrant meal that takes plain rice to new heights. The key ingredient in this recipe are cumin seeds, which give the rice a hearty, earthy flavor that makes the meal filling and flavorful. Jeera Pulao is a flexible side dish that goes well with many different curries and gravies or can be eaten on its own. It is ideal for any occasion. Let’s explore the straightforward yet enchanted realm of Jeera Pulao.

 Jeera pulao


  • One cup of rice, basmati
  • two cups of water
  • Two teaspoons of oil or ghee
  • One teaspoon of jeera, or cumin seeds
  • One big onion, cut thinly
  • One or two coarsely chopped green chilies
  • One tsp of pasted ginger garlic
  • A little pinch of Hing (asafoetida)
  • Four whole black peppercorns and one bay leaf
  • Four to five cloves
  • 1-2 pods of green cardamom
  • Add salt to taste and garnish with fresh coriander leaves.


1. Give the rice a rinse:

First, give the basmati rice a thorough rinse in cold water until the water turns clear. This keeps the rice from getting sticky and aids in the removal of extra starch.

2. Allow Rice to Soak:

After rinsing, soak the rice in water for ten to thirty minutes. This stage guarantees that the grains of rice cook through and get fluffy.

3. Cooking the Fragrances:

In a pan over medium heat, preheat the oil or ghee. Sprinkle in the cumin seeds and watch them pop.

Once added, sauté the onions until they turn golden brown.

Add a pinch of asafoetida, the ginger-garlic paste, and the green chilies. Saute for one more minute.

4. Including Entire Spices:

Toss in the cloves, bay leaf, green cardamom pods, and black peppercorns. To unleash the flavors of the spices, thoroughly stir.

5. Rice Cooking:

After draining, transfer the rice to the pan. To coat each grain with the aromatic mixture, gently sauté the rice for two to three minutes.

After adding the salt and the measured water, bring the mixture to a boil.

6. Cooking the Pulao Jeera:

After the rice begins to boil, lower the heat to a simmer, place a tight-fitting lid on the pan, and let the rice cook for 15 to 20 minutes, or until the grains are tender and the water has been absorbed.

7. Decorating and Presenting:

Use a fork to gently fluff the cooked rice to separate the grains. If preferred, remove the whole spices.

For a pop of color and extra freshness, sprinkle some fresh coriander leaves over the Jeera Pulao.

8. Suggested Servings:

Serve the hot Jeera Pulao with raita, a side of yogurt, or your preferred curry. It’s also a great side dish for kebabs or grilled veggies.

 Jeera pulao

In conclusion, 

jeera pulao is a traditional Indian cuisine that skillfully blends a riot of flavors with simplicity. Whether you’re in the mood for a hearty supper or hosting a dinner party, this aromatic cumin rice will definitely please your palate. Savor the warming flavor and heady scent of Jeera Pulao as it transports you on a simple yet fulfilling culinary adventure.



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