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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.