Indian Jeera Pulao Recipes

HOW TO MAKE JEERA PULAO PERFECTLY | MASALA PULAO

Steps:

• 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 elichi) 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.
• 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 bayleaf, 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.

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.