How To Make Zeera pulao(jeera pula)

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Zeera Pulao

Ingredients

Use of cooked basmati rice (Method 1):

1 cup basmati rice

* 1 teaspoon oil

1 teaspoon salt

* 1 teaspoon ghee / pure butter

* 1 teaspoon cumin / cumin

▢ 2 tablespoons coriander (finely chopped)

▢ Water (for waking and boiling)

Use of pressure cooker (Method 2):

* 1 teaspoon ghee / pure butter

* 1 teaspoon cumin / cumin

1 cup basmati rice

* 1 cup water

1 teaspoon salt

▢ 2 tablespoons coriander (finely chopped)

Green Peppers - I always prefer green peppers to dried red peppers because they are healthy.

How to make

basmati rice, it is important to soak the rice. Soak the basmati rice for at least 30 minutes to 2 hours. There are several benefits to soaking rice before cooking.

This allows the grain to be hydrated and filled and lengthened.

It also shortens the cooking time and thus reduces the loss of aromatic properties.

The end result is rice, long and fragrant rice.

Wash the rice in cold water to get rid of the extra starch on the outside of the grain.


If you can plan ahead, soak the washed rice in water for at least 30 minutes or ideally 2 hours.

Drain the soaked rice thoroughly in a colander.

Heat the ghee and add spices - cardamom, cinnamon, bay leaf, green chilies and cumin.


Fry for a minute and then add the soaked rice.

Toss it well for a minute or two and add water to soak it. Add salt.

Cover and let boil. Cook over low heat for 10-15 minutes.

Check the water level until nothing is left.

Let it rest for 5-6 minutes and serve.

Top tips

Read the following tips for spicy and fragrant cumin rice

Soak the rice for 2 hours for maximum results.

Do not over fry the spices. Spices like cumin are easily burnt and spoil the taste of the dish in which they are used.

It is important to toss the rice well with the spices so that the ghee coats each grain of rice.

When you see that the rice has some water left over after cooking for about 10 minutes, turn it off and let it rest. Residual heat will take care of getting rid of any excess water.

Since the rice is large in volume and contains some good toasting, go for the bottom pan or Dutch oven.

پکے ہوئے باسمتی چاول کا استعمال (طریقہ 1):

1 کپ باسمتی چا

1 کھانے کا چمچ تیل

1 چائے کا چمچ نمک

1 کھانے کا چمچ گھی / صاف مکھن

T 1 کھانے کا چمچ زیرہ

دھنیا دو کھانے کے چمچ (باریک کٹا ہوا)

▢ پانی (جگنے اور ابالنے کے لیے)

پریشر ککر کا استعمال (طریقہ 2):

1 کھانے کا چمچ گھی / صاف مکھن

T 1 کھانے کا چمچ زیرہ

1 کپ باسمتی چاول

1 کپ پانی

1 چائے کا چمچ نمک

دھنیا دو کھانے کے چمچ (باریک کٹا ہوا)ہدایات

 

پکے ہوئے باسمتی چاول کا استعمال:

اب تیز آنچ پر 1 کھانے کا چمچ گھی اور 1 کھانے کا چمچ زیرہ ڈالیں۔

اب پکے ہوئے باسمتی چاول، 2 کھانے کے چمچ نمک ڈال کر آہستہ سے مکس کریں۔

آخر میں 2 کھانے کے چمچ دھنیا ڈالیں اور دال کے ساتھ زیرہ چاول کا مزہ لیں۔

پریشر ککر کا استعمال:

سب سے پہلے ککر میں 1 چمچ گھی گرم کریں اور 1 چمچ زیرہ ڈالیں۔

اب 2 کپ باسمتی چاول (20 منٹ بھگوئے ہوئے) ڈال کر ایک منٹ تک بھونیں۔

1 کپ پانی، 2 کھانے کے چمچ نمک ڈال کر اچھی طرح مکس کریں۔

ڈھانپیں اور 2 سیٹ تک پکائیں۔

آخر میں 2 کھانے کے چمچ دھنیا ڈالیں اور دال کے ساتھ زیرہ چاول کا مزہ لیں۔


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