Jeera Pulao

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • A pinch - saffron strands soaked in in 3 tbsps of water
  • 1 cup - basmati rice
  • 1 tbsp - vegetable oil or ghee
  • 1.5 cups - water
  • 2 - large bay leaves
  • 2 tsp - cumin seeds
  • 1/3 cup - frozen peas
  • 1/4 cup - sliced almonds or salted cashews
  • 1/4 cup - golden raisins

How to Make Jeera Pulao

  • Soak the saffron strands for about an hour.
  • Wash the basmati rice and soak for about half an hour.
  • Then drain.
  • Heat oil on medium-high heat and saute the drained rice for about 3 minutes.
  • Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook.
  • Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts.
  • Remove from heat and mix with the raisins and the frozen peas.
  • When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas.
  • Allow cooker to complete cooking cycle.
  • To serve, remove rice to serving dish and fluff with large fork and spoon.
  • Garnish with chopped cilantro.