How to Make Jeera Pulao Perfectly | Masala Pulao
Jeera Pulao is a simple, yet flavorful Indian rice dish made with fragrant basmati rice, cumin seeds (jeera), and whole spices sautéed in ghee or oil. This recipe walks you through the perfect technique to get fluffy, non-sticky grains with rich aroma. The masala pulao variation adds sautéed onions, green chilies, and mild spices for extra taste, making it a perfect accompaniment to dal, curries, or raita. Ideal for everyday meals or as a side in festive thalis.
Ingredients
For Plain Jeera Pulao
- Oil – 4tbsp
- Black cardamom – 1nos
- Cumin – 2tsp
- Water – 1¼ cups
- Salt – ¾ tsp
- Basmati rice – 1cup
For Masala Jeera Pulao
- Oil – 3tbsp
- Butter – 1tbsp
- Bayleaf – 1no
- Black cardamom – 2nos
- Cumin – 2tsp
- Green chilli – 1no
- Ginger chopped – 2tsp
- Garlic chopped – 2tsp
- Onion sliced – 1cup
- Chilli powder – 1½ tsp
- Turmeric – ¾ tsp
- Coriander powder – 1tbsp
- Tomato chopped – 1cup
- Salt – 1tsp
- Water – 1½ cups
- Kasoori Methi – ½ tsp
- Basmati rice – 1cup
Instructions
For Plain Jeera Pulao
- Wash & soak the rice in water for at least 30mins, keep aside.
- Heat a kadai or a deep vessel. Drizzle oil and let the oil heat to high. Press the black cardamom (Moti elaichi) on the table to crack it open. Add it to hot oil, stir and sprinkle jeera. Once the jeera crackles add water to it. Sprinkle salt and bring the water to a boil.
- Drain all the water from the soaked rice and add the rice to the boiling water. Do not stir the rice with a laddle instead hold the pan and swirl it for rice to mix up. At this stage turn on the gas to a high and boil the rice till the level of water and rice come to the same level.
- At this stage of cooking, lower the heat to low and cover with a high fitting lid and let it cook till all of the water is absorbed by the rice. This will take 3-4mins approx. once all of the water is absorbed turn off the heat, but do not remove the lid. Let the jeera pulao sit in there for 10mins, as this will allow rice to absorb flavours and cook through and through.
- After 10 mins remove the lid and using a fork or a thin slicer scoop and fluff up the rice. Never use a laddle (Karchi) or spoon to open rice. Always serve jeera pulao or any rice on to a platter as this will ensure that rice does not break while serving. Serve it hot with the choice of your curry.
For Masala Jeera Pulao
- Wash & soak the rice in water for at least 30mins, keep aside.
- Heat a kadai or a deep vessel. Drizzle oil, add butter and once the butter melts add in bay leaf, black cardamom and cumin. Once the cumin crackles add green chilli, ginger and garlic. Stir them for a 30secs on high heat. Drop in the onions, you can slice them or even chop them. On high heat stir the onions for a minute. We do not have to brown the onions.
- Sprinkle chilli powder, turmeric and coriander powder. Stir them so that they all release their flavour and colour. Quickly add tomatoes and salt. On high heat stir and cook the tomatoes for 2 mins.
- Pour water, sprinkle Kasoori Methi powder and let the water comes to a boil. Drain out all the water from the soaked rice and add it to the boiling water. Cook on high heat till the level of the rice and water come to the same level.
- At this stage of cooking, lower the heat to low and cover with a high fitting lid and let it cook till all of the water is absorbed by the rice. This will take 4-5mins approx. Once all of the water is absorbed turn off the heat, but do not remove the lid. Let the masala jeera pulao sit in there for 10mins, as this will allow rice to absorb flavours and cook through and through.
- After 10 mins remove the lid and using a fork or a thin slicer scoop and fluff up the masala pulao rice. Never use a laddle (Karchi) or spoon to open rice. Always serve masala jeera pulao or any rice on to a platter as this will ensure that rice does not break while serving. Serve it hot with the choice of your curry or yo can eat it as is or with curd.
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