Jeera Pulao

    (148)
    30 mins

    A delicious and aromatic rice pulao with garlic, cumin, curry powder and chilli.


    135 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons veg oil
    • 6 cloves garlic, minced
    • black pepper to taste
    • 1 tablespoon ground cumin, or to taste
    • 1 tablespoon dhania-jeera-haldi-adrak powder, or to taste
    • 1 tablespoon chilli powder, or to taste
    • 1 vegetable stock cube
    • 400ml water
    • 1 tablespoon soya sauce
    • 200g basmati rice

    Directions
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chilli powder. When spices begin to fry and become fragrant, stir in the stock cube and a little water.
    2. Increase heat to high and add the rest of the water and the soya sauce. Just before the mixture comes to the boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
    3. Remove from heat and let stand 5 minutes.
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    Reviews and Ratings
    Global ratings:
    (148)

    Reviews in English (123)

    by
    64

    This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing color. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" color. Also mix in some chopped onion and peas for both flavor and color.  -  19 Oct 2004  (Review from Allrecipes US | Canada)

    by
    48

    Despite my preference for flavorful foods, the proportion of cumin, curry powder and chili powder to the amount of rice seems incorrect. I doubled the amount of rice; the spices were still too heavy. The correct proportion might be 1 tsp or each instead of 1 tbs of each.  -  06 Mar 2001  (Review from Allrecipes US | Canada)

    by
    37

    Yummy Yum Yum!!! This rice was fabulous! I couldn't find vegetable bouillion cubes so we used a chicken one and it tasted great!! The spices were all perfect and I used 1 TBSP each as listed on the recipe. I've made other curried rices before and it just didn't have enough flavor to my husbands liking...this took the cake!!!! It tasted like something you'd get our local Thai resturant!! Thanks so much Issac.... we love this rice!!!  -  11 Nov 2002  (Review from Allrecipes US | Canada)

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