Cumin Pulao/Pilaf Rice

Name: Cumin Pulao/Pilaf Rice
Ingredients: 500 gm. Basmati or any good quality rice; 1 onion, peeled and sliced; 1 tbsp. oil or ghee; 1 1/2 tsp. cumin seeds (To get a more flavoursome rice, you can add 4 cloves, 2 whole large brown cardamoms or 4 small green cardamoms, 1 small stick of cinnamon, 2 bay leaves and a few peppercorns) at step 4, along with the cumin seed.; 1 litre water-it is double the amount of rice in volume). To give it a 'fried' look, you can add a cup of strong black tea as part of the water you are adding. If you use tea, do not add turmeric.; A few strands of saffron (optional); Salt to taste** (To give it yellow colour, you can add 1/4 tsp. turmeric powder when you add rice to the pan. )

Jeera Chawal

Mamta Gupta

EasyFree From GarlicFree From TomatoIndianMainSideVeganVegetarian

This is a quick rice dish to make. It can be served with all kind of curries. Pulao is also spelt as pilaf or pilau in UK.

Serves 6

Pictures here show rice cooked in a rice cooker.

Edited April 2023

Ingredients

500 gm. Basmati or any good quality rice
1 onion, peeled and sliced
1 tbsp. oil or ghee
1 1/2 tsp. cumin seeds (To get a more flavoursome rice, you can add 4 cloves, 2 whole large brown cardamoms or 4 small green cardamoms, 1 small stick of cinnamon, 2 bay leaves and a few peppercorns) at step 4, along with the cumin seed.
1 litre water-it is double the amount of rice in volume). To give it a 'fried' look, you can add a cup of strong black tea as part of the water you are adding. If you use tea, do not add turmeric.
A few strands of saffron (optional)
Salt to taste** (To give it yellow colour, you can add 1/4 tsp. turmeric powder when you add rice to the pan. )

Instructions

Wash and drain rice in a sieve. There is no need to soak.
Boil measured amount of water, or measure boiled water. Add saffron and let it stand until you are ready.
Heat oil or ghee in a pan.
Add cumin seed and let them splutter. If you are using other whole spices marked*, add them here.
Add rice and stir in gently for a 1 minute, to coat each rice grain with oil.
Add salt.
Add boiling water with saffron from step 2. I tend not to measure water and use just enough to cover the rice and 1/2 inch above the rice. If you choose to soak the rice before cooking, use less than double water.
Let the rice come to a brisk boil for 10 seconds.
Add garam masala.
Lower heat to minimum, cover and cook for 10-15 minutes. Try not to peek in every few minutes.
While the rice is cooking, fry the sliced onion in a little oil/ghee until brown, but not burnt. lift out of the oil and keep aside.
Once the rice is cooked, let it stand for 5-10 minutes. Then just fluff it up a bit on the top.
Serve hot directly in the rice cooker pot or on a platter, garnished with fried onions. Take care not to break the rice when transferring to a serving dish.
Papars (popadoms), pickles, yoghurt and sweet mango chutney make good accompaniments for it.

Notes

Rice can be garnished with a few cashew nuts, almonds etc.
BBQ Biryani Pulao: Cook rice as per your recipe, but a little undercooked. Make small parcels, one parcel per person, wrapped in aluminium foil. Place them on BBQ for a few minutes to heat. Serve straight from the BBQ.