Jeera Pulao

Time surely flies!!This is the gist I saw in many posts around the blogosphere! Well, this year did go by like a breeze! About all that in my wrap up post for the yeat which will be up on 31st.

So for now,I am going to write for the Blogging Marathon #47, Week 2,Day 1, where we get to choose from a set of restaurant menus and cook different dishes from one of those.

I chose the menu card from Puranmal and the first dish is a very simple one.There are different ways to make this dish and here is my version.Jeera Pulao is usually served with a spicy gravy and I served mine with Babycorn-Tofu masala gravy.

I used:

Basmati rice- 1 cup,washed and soaked in water for 10 minutes
Cumin seeds/Jeera – 1 tablespoon
Butter- 1 tablespoon
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Salt to taste
Roasted nuts,coriander leaves to garnish

Melt butter in a small pressure cooker.Add the cinnamon, cloves,bay leaf and cumin seeds.When the cumin crackles, add the drained rice and saute on low for a minute.Add 2 cups of water[or the quantity that you generally add to cook basmati rice] and bring to boil.Add salt, mix and pressure cook for 10 minutes/ till rice is cooked. Once the pressure releases, fluff up the rice with a fork.

Serve garnished with roasted nuts and coriander seeds….

Bon Appetit…