Jeera pulao rice

Name: Jeera pulao rice
Yield: Serves 4 as a side dish
Cuisine: Indian recipes
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

Easy
November 2015

Serves 4 as a side dish
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

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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

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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Jeera pulao rice

Ingredients

Method

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