Jeera Rice Recipe | How to make Perfect Rice Pulao | Zeera Rice | जीरा राइस रेसिपी | Kunal Kapur

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 336.3K views Mar 8, 2022

Jeera Pulao or Zeera Pulao is a great accompaniment for North Indian curries/dishes with thick sauces. This Jeera Rice Recipe with some Cumin and Ghee is the simplest rice recipe that you can serve with your meals. You just have to saute your rice with cumin seeds, black cardamom and ghee and voila, your dish is ready! The second recipe is a Masala Pulao which is an extended version of the Jeera recipe using some tomatoes, onions and other spices. Hope you will like this video and learn something from it. Jeera pulao (plain & masala)

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Plain Jeera Pulao

Oil - 4tbsp
Black cardamom - 1nos
Cumin - 2tsp
Water - 1¼ cups
Salt - ¾ tsp
Basmati rice - 1cup

For Masala Jeera Pulao

Oil - 3tbsp
Butter - 1tbsp
Bayleaf - 1no
Black cardamom - 2nos
Cumin - 2tsp
Green chilli - 1no
Ginger chopped - 2tsp
Garlic chopped - 2tsp
Onion sliced - 1cup
Chilli powder - 1½ tsp
Turmeric - ¾ tsp
Coriander powder - 1tbsp
Tomato chopped - 1cup
Salt - 1tsp
Water - 1½ cups
Kasoori methi - ½ tsp
Basmati rice - 1cup
Check out entire written recipe, here: https://www.chefkunalkapur.com/recipe/jeera-pulao/

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Jeera Rice Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.