Updated on by Raks Anand 18 Comments
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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 rice recipe
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?
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5 from 1 vote
Jeera rice | Jeera cashew pulao recipe
Jeera cashew pulao is a rich version of jeera rice with lots of crisp fried cashews. Perfect for party menu and get together. 2 ways in one post.
Course Main Course
Cuisine Indian
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 2 People
Cup measurements
Ingredients
- 1 cup Basmati rice
- 12 Cashews
- 1 Onion
- 1 teaspoon Ginger garlic paste
- Salt
- 1 tablespoon Ghee
To temper
- 2 teaspoon Oil
- 1 Cinnamon
- 1 Cardamom
- 1 Clove
- 1.5 teaspoon Shahi jeera
Instructions
Jeera pulao
Soak basmati rice firstly for 10 mins in hot water or 30 mins in plain water.
Then 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.
After that, add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry furthermore until raw smell goes away.
Then, add drained soaked rice and mix well.
After that, add 1 & ½ cup water 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.
Once done, finally fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice, be gentle.
Jeera rice
In a small pressure cooker/pressure pan, heat ghee and add the shah jeera, take care not to burn and fry for few seconds.
Add the rice drained and fry for two minutes.
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.
Once pressure released naturally, fluff gently.
Notes
- Soaking the rice for long time ensures using less water while cooking, yet give soft rice grains.
- Adjust the water quantity according to the quality of your rice, the pressure cooker you use and the flame you keep for cooking.
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Jeera cashew pulao method:
- 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.
- Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.
- 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.
- 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 recipe
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.
Servings2people
Ingredients
- 1cupBasmati rice
- 1tbspShah jeera
- 2tbspGhee
- 1Sliced onionoptional
- Oil for deep frying onion
- Salt
- 1.5cupsWater
Instructions
- 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.
- Add the rice drained and fry for two minutes.
- 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.
- 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.
Other Pulao recipes
- Veg pulao no onion no garlic recipe
- Peas pulao no onion no garlic recipe
- Vegetable palav recipe, sona masuri pulao, Karnataka style
- Palak peas pulao recipe, palak pulao
Reader Interactions
Comments
jeyashri suresh
Simple yet yummy puloa. With dal makahni will taste yum
Reply
Dipti Joshi
Wow! Simple yet exotic!
Reply
Anu Anand
Love this simple pilaf.
Reply
See AlsoMark Bittman’s Tamales RecipeAparnaRajeshkumar
definitely a different version , though i tried with onion never tried with garlic paste. looks inviting.
Reply
Sandhya Khattri
Flavorful pulao, simple are easy to prepare,
Reply
Radha Natarajan
only you can make a simple jeera pulao look so stunning!! well done!
Reply
Veena Theagarajan
perfect combo! love this!
Reply
Anonymous
simple yet yummm!
Reply
Karunakaran M kalathi
Pictures are so appealing and inviting!!!!! Golden fried cashews and golden colored letters- Wonderful combination too. This is an another easy to make dish but an apt one to serve the guests in jiffy. This pulao goes well with Double beans masala/ Dhal makhani/ Alu pepper fry/ Kadai paneer- My favorite.
Reply
divya
looks fantastic dear !! make me hungry now 🙂
Reply
Hema
Perfect combo with the dal makhani..
Reply
Priya Suresh
Incredible and delicious rice, makes me drool.
Reply
Unknown
Would the pic have looked better if you had used a blue plate (matching with the cutlery, but contrasting with the rice?) ...Who cares? The pulao and PBM are divine!
Reply
ash prabou
Wow looks yummy ... Bharathi,usa
Reply
SHARMILEE J
Rich and delicious combination pulao...looks yummy
Reply
bharu bharu
is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?
Reply
bharu bharu
is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?
Reply
Raks anand
Shahi jeera is not same as jeeragam we use for rasam. Shahi jeera is mild in flavour, perfect for rice like this.
Reply