JEERA PULAO (CUMIN PILAF)
Special equipment recommended: a deep heavy-bottomed pan or Dutch Oven
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 3-4 cloves
- 3-4 green cardamom pods
- 1 medium onion thinly sliced
- 5 cups water
- 2 and 1/2 cups Basmati rice rinsed thoroughly and drained
- salt to taste
- fresh coriander leaves finely chopped for garnish
Instructions
- Heat oil in a deep non-stick pan on medium-low heat and add in cumin seeds, cinnamon, cloves and cardamom pods.
- Once they start to sizzle and become fragrant, add in onions, and fry for a few seconds till lightly browned. Be careful not to let it burn.
- Add in water, season with salt, and once it starts to come to a slight bowl, lower heat and stir in the rice. Let the rice cook on low heat, covered, till water evaporates and rice is cooked through.
- Garnish with cilantro leaves and serve.
Notes
Serve this alongside any curry, like Homestyle Chicken Curry, Easy Homemade Mutton Curry or Matar Paneer.