Jeera pulao rice

  • Portion size: Serves 4 as a side dish
  • Hands-on time 5 min, simmering time 10 min, plus soaking
  • Difficulty: easy

A traditional Punjabi rice dish packed with the aromatic flavours of cloves, cardamom and bay.

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Ingredients

  • 1 tbsp cold-pressed rapeseed oil or sunflower oil
  • 1½ tsp cumin seeds
  • 3 cloves or ¼ tsp ground cloves
  • 2 bay leaves
  • 3 black peppercorns
  • 1 black cardamom pod
  • 150g basmati rice, washed well, rinsed, soaked for 30 minutes in cold water, then drained
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Method

 

  • Put the oil in a sauté pan over a medium heat and cook the cumin seeds, cloves, bay leaves, black peppercorns and cardamom pod until the spices crackle (about 3 minutes). Add the rice with a big pinch of salt, then cook for a minute. Pour in 300ml cold water.
  • Bring to the boil, then turn down the heat and simmer for 5-7 minutes until the water has evaporated from the surface. Turn the heat to the lowest setting and cook for 2-3 minutes with the lid on. Take off the heat, rest for 5 minutes, then serve.
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  • Nutrition

    • 167kcals Calories
    • 3.5g (0.3g saturated) Fat
    • 3.6g Protein
    • 30 (0.1g sugars) Carbs
    • 0.6g Fibre

     

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