Jeera pulao rice

Jeera pulao rice
  • Serves icon Serves 4 as a side dish
  • Time icon Hands-on time 5 min, simmering time 10 min, plus soaking

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

Nutrition: per serving

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

 

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

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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