Jeera Pulao / Cumin Pulao

Name: Jeera Pulao / Cumin Pulao
Cuisine: Indian
Ingredients: 11/2 cups Basmati Rice; 2 tbsp Ghee/Butter/Oil; 3-4 Sambar Onions (Chopped); 2 Spring Onions (Chopped-Only the onion part); 2 Green Chillies (Chopped); 3 cups Water; 2 tsps Cumin Seeds; 2 Cardamoms; 2 Cloves; 1 " Cinnamon Stick; 1 tsp Lemon Juice; 1 tbsp Coriander Leaves; As required Salt

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#chefbypassion

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Ingredients

11/2 cupsBasmati Rice
2 tbspGhee/Butter/Oil
3-4Sambar Onions (Chopped)
2Spring Onions (Chopped-Only the onion part)
2Green Chillies (Chopped)
3 cupsWater
2tsps Cumin Seeds
2Cardamoms
2Cloves
1" Cinnamon Stick
1 tspLemon Juice
1 tbspCoriander Leaves
As required Salt

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Steps

1

Wash the rice till the water runs clear. Then soak in lots of water for 15 to 20 minutes. Drain it completely and keep aside.
2

In a cooking pot, heat ghee or oil. Add Cardamoms, cloves and cinnamon.
3

Add cumin seeds and fry on low till a nice aroma comes. Add green chillies, sambar onions, onion part of spring onions and fry till the onions are translucent. Add coriander leaves and saute for a minute or two.
4

Add the soaked and drained rice and saute it for 2 to 3 minutes. This helps to bring out the aroma of the rice.
5

Add water, lemon juice and salt. Stir well. Keeping the flame on high, let the water come to a boil. When the water boils, reduce the flame to low and cover and cook till all the water is absorbed and the rice is cooked. ie. For 12 to 15 minutes. Keep covered for 2 to 3 minutes. Serve hot.