Restaurant-Style Jeera Rice Pulao
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Fluffy basmati tempered with cumin and ghee — restaurant-style jeera rice for dal makhani nights.
Jeera rice is plain basmati with cumin and ghee, and that is all. It is the rice you order with dal or rajma when you want something with a bit of flavour. The trick to a fluffy pot is soaking and not stirring.
Ingredients
How to Make It
Soak and drain rice.
Temper cumin in ghee.
Add rice water; cook fluffy.
Nutrition per serving
* Approximate values per serving
Health Benefits
Simple aromatic rice. Measured ghee; serve with protein-rich dal.
A simple tadka of cumin gives the rice a nutty smell without adding extra ingredients. Basmati cooks into separate long grains when handled gently.
Pro Tips
- →Don’t brown cumin bitter.
- →Rest covered.
- →Fluff fork.
- →Rinse the rice until the water runs clear, then soak for 20 minutes.
- →Let the cumin turn golden but not dark before adding the rice.
- →After the water boils, cover and cook on the lowest flame without stirring.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Peas.
- 2Onion.
- 3Add a bay leaf and two cloves for a mild pulao feel.
Frequently Asked Questions
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