One of the simplest yet flavourful variations of Sattvic rice dishes is Jeera Pulao, where basmati rice is tempered with ...

Pulao being one of the most favourite dish across India ... Add cumin seeds to one pan and sauté till seeds begin to change the colour. 2. Add rice and mix. Add cumin seeds to the second pan and sauté ...

Add the cumin, cloves, cinnamon and bay and pound very ... Fry gently for 2 minutes, stirring. Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper.

Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 minutes serve Rajasthani kadhi with jeera pulao. Clean the rice thoroughly and wash. Soak in water for half an hour. After half ...

In a pot, heat the ghee and add the cumin. When it crackles ... and let it simmer till the rice is completely cooked. Garnish the pulao with mint leaves and chopped coriander leaves.

Rice is my absolute comfort food. Pulao was one of the first dishes I learned to cook whilst in school. My love relationship with rice is very evident in my pulaos and all other rice preparations.