Jeera rice | Jeera cashew pulao recipe

Jeera rice and Jeera pulao, two versions - one is a rich version of jeera rice with lots of crisp fried cashews. Perfect for party menu and get togethers!

Perfect as part of lunch menus with rich gravy or dal. You can also make it for lunch box as well as easy lunch idea for lazy days.

Check out my shahi paneer recipe and green peas masala to go with this delicious variety rice.

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• Jeera pulao method:
• Jeera rice
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It's simple just like our other pulaos, temper with whole spices and saute onion, ginger garlic + extra is jeera.

We have to make sure we use 'Shahi Jeera' for this for best results. Our regular jeera may over power with its flavor, so only shahi jeera.

When I was planning my lunch menu, I wanted a best main dish for dal makhani. Yeah, weirdly I decided my side dish but wanted to get a perfect main dish to go well with it.

Then asked my friends Sangeeta, she suggested this jeera cashew pulao. So I tried and posted it as lunch menu. Here is the easy to prepare yet rich Jeera cashew pulao recipe. The name itself is very fascinating rite?

Jeera pulao method:

1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under 'to temper' in order. After adding jeera, do not let it burn.

2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.

3. After that, add 1 & ½ cup water (I add 1 & ¼ cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.

4. Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Serve with any rich gravy as side dish. I made paneer butter masala for this.

Jeera rice

Jeera rice is an easy variety rice that is perfect to go with dal and a vegetable sabji. It is really fragrant with Basmati rice and Shahi jeera.

This is not a complicated recipe to blog about, still , as I am tied up with some works, thought of posting this simple rice.

I make jeera pulao too, but jeera rice is nothing but rice tempered with jeera. For pulao version I saute onion, ginger garlic paste along with whole spices and cook along.

But this one is really simple with only cumin seed's flavor. We can make it more by topping with caramelized sliced onions. It is best for lunch boxes with a dal and subzi.

I am really sorry, somehow missed the stepwise pictures, though there were only two.

Jeera rice is an easy variety rice that is perfect to go with dal and a vegetable sabji. It is really fragrant with Basmati rice and Shahi jeera.

 Servings 2 people 

Ingredients

• 1 cup Basmati rice
• 1 tbsp Shah jeera
• 2 tbsp Ghee
• 1 Sliced onion optional
• Oil for deep frying onion
• Salt
• 1.5 cups Water

Instructions

1. Soak rice firstly for ½ hour and in a small pressure cooker/pressure pan, heat ghee and add the shah jeera, take care not to burn and fry for few seconds.
2. Add the rice drained and fry for two minutes.
3. After that, add 1 and ½ cups of water and bring to boil, add salt and pressure cook for 2-3 whistles in medium flame.
4. Once pressure released naturally, fluff gently.

Notes

• Soaking rice for long time ensures you giving soft cooked rice. So soak as much longer as possible. If you are in hurry, you can soak in hot water for 10 mins.
• Using shahi jeera is recommended than the ordinary jeera, as ordinary cumin seeds will be too strong.

Top with deep fried onions if you want to make it special or serve hot with any dal, papad and a subzi.

Recipe card