Jeera Pulao

Rice Variety, Sajan, Ginger, Cinnamon, Cumin, Clove leaf, Cardamom

Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course



  • Basmati Rice 1 cup
  • Ghee 1 ½ tsp
  • Bay leaf 1
  • Cumin seeds 1 tsp
  • Onedrop Cinnamon 1 drop
  • Onedrop Cardamom 2 drops
  • Onedrop Clove bud 2 drops
  • Onedrop ginger 2 drops
  • Onedrop cumin 6 drops
  • Salt 1 tsp
  • Water 350ml


  • Wash the rice well and soak it for 20 mins.
  • Drain the rice
  • Heat the water.


  • Heat a heavy-bottom vessel (that has a tight lid) over a medium flame.
  • Add the ghee and when it is hot add the bay leaf, ODW cinnamon, cardamon and clove bud drops
  • Add the cumin seeds and let it sizzle.
  • Add the drained rice and fry it for 3 minutes. Stir constantly but gently so as not to break the rice grains.
  • Add the salt and ODW cumin and ginger drops then add the hot water. Stir and cover the vessel with the lid. Reduce the flame to simmer
  • Cook the rice for 10 minutes. Check of the water has been absorbed and there is no water at the bottom of the vessel. Switch off the flame and cover the vessel. Let it sit for 5 minutes.Check the cooking instructions on the rice packing and adjust these steps accordingly.
  • Open the lid and lightly fluff up the rice using a fork.