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Jeera Rice

Fluffy Jeera Rice that will elevate any meal! This Jeera Rice is a quick way to add flavor and texture to your plain boring white rice & miraculously it tastes delicious with just anything. Fluffy soft Naan or fragrant Indian Cumin Rice is a must when you plan to make an Indian restaurant style curry. I know you can always serve a curry with plain rice but this Jeera Rice is simply superb and enhances your palate.

How to make Jeera Rice

Rinse 1½ cups basmati rice a few times until the water runs clear. Then soak it for at least 20 mins. You can also follow the instructions on the pack. Drain and set aside.
Heat 2 tablespoons ghee or oil in a pot or cooker. Add the following whole spices:
- 1 bay leaf
- 2 inch cinnamon piece
- 4 cloves
- 4 green cardamom
- 2 teaspoons jeera (cumin seeds).
- 1 strand of mace (javitri) (optional). You can also skip all the whole spices and just use jeera but you will miss on the other flavors.

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Saute them on a medium to low flame until jeera gets roasted well and begins to smell good. This is the key step that brings out the flavor from jeera.
You can also add 1 thinly sliced onion and 1 deseeded green chilies. Earlier I would use onions, In the recent times I have begun to skip them as my kids don’t prefer onions in jeera rice.
Add drained basmati rice.
Fry for 2 to 3 mins on a high flame. Do not stir vigorously the rice grains will break. This step will help keep the jeera rice fluffy and will prevent from turning mushy.
Measure & pour hot water. If making in pressure cooker, pour 2½ cups. If cooking in pot, pour 3 cups. Then add ½ to ¾ teaspoon salt and stir. Taste the water and adjust salt as needed.
Cover and pressure cook on a high flame for 1 whistle.
When the pressure releases naturally, open the lid. Fluff up the jeera rice gently with a fork. You can also add a bit more of ghee if desired.
Serve it with your favorite curry or dal.

Simply Delicious Recipes!

Veg Biryani

Veg Biryani recipe with pot, pressure cooker & Instant pot options. Vegetable Biryani is an aromatic rice dish made with basmati rice, mix veggies, herbs & biryani spices. This easy Veg Biryani is a total crowd pleaser! You will love this for everything from busy night meals to holiday family dinners.

How to make Jeera Rice

Add 1 cup aged basmati rice to a bowl and rinse well a few times until the water runs clear. Soak it for 20 to 30 minutes. Meanwhile rinse and chop vegetables & herbs. After 20 to 30 mins, drain the water from the basmati rice completely & keep aside.
Heat a pressure cooker with 1½ to 2 tablespoons oil or ghee. Add whole spices:
- 1 bay leaf
- 1 inch cinnamon
- 3 green cardamom
- 3 cloves
- ½ teaspoon shahi jeera (or cumin seeds)
- 1 star anise (optional, but recommended)
- 1 strand mace (optional)
- little stone flower (optional)

When the spices begin to crackle, add 1 sliced onion (½ cup) and 1 chopped green chili. On a medium heat, saute until the onions turn deep golden. Keep stirring often to fry evenly.
Next add 1 teaspoon ginger garlic paste. Saute this for 1 to 2 minutes or until the raw smell goes off.
Transfer 1 cup chopped mix veggies. Saute on a medium to high flame for 2 to 3 minutes. I have used potato, peas, onions, carrots, cauliflower and french beans.
Next add the following
- 2 tablespoons mint leaves (pudina)
- 2 tablespoons coriander leaves
- ½ teaspoon red chilli powder
- 1/8 teaspoon turmeric
- 1/8 teaspoon salt
- ¾ to 1 teaspoon garam masala
- 1 small finely chopped tomato (optional)
- 3 tablespoons yogurt (curd or dahi).
Mix and fry again for another 2 to 3 minutes on a slightly high flame until the tomatoes break down. Do not burn it. The mixture turns aromatic after frying. Regulate the flame to low and spread the veggies to a single even layer.
Add the drained rice. Spread it evenly to another layer.
Pour water to a separate bowl and add ¼ teaspoon salt. Mix and taste test the water. It has to be slightly salty. If needed add more salt. Bring the water to a boil. Pour the salted water around the edges of the pot or cooker. Level the rice. This method gives you layered vegetable biryani. OR you can also just pour the water and mix everything and cook.
Cover the pot or pressure cooker with the lid.
When made in pressure cooker, I manually release the pressure with the help of a wooden spoon after 1 to 2 mins.When the pressure releases, open the lid. Lastly gently fluff up the vegetable biryani with a fork. Let it cool down a bit and then squeeze lemon juice if desired. Do not stir it vigorously otherwise biryani will turn mushy.
Serve veg biryani with raita or biryani gravy.

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Fried Rice

Veg Fried Rice recipe with easy steps for beginners. Fried Rice is a delicious meal in itself, loaded with fresh vegetables, packed with flavors and comes together under 30 minutes. If you are looking for a go-to meal for busy weeknights then this Chinese Vegetable Fried Rice can be a great staple.

How to make Jeera Rice

Soak 1 cup rice for 10 to 20 mins. If you are a large family you can make make more rice (upto 3 cups) following the same method. Add rice to a large bowl. This is the kind of basmati rice I use. You can also use any long grain or medium grain like Jasmine rice or sona masuri.
Rinse the rice very well at least thrice to get rid of the starch. Any excess starch is going to make the rice sticky and gluey. If using aged basmati rice, I prefer to soak for at least 10 to 20 mins. This prevents the grains from turning hard and dry after stir frying in the wok.

Meanwhile pour 4 to 5 cups of water to a large pot and bring it to a rolling boil on a medium high flame. When the water begins to boil, drain the rice.
Add it to the boiling water. Also add 1 teaspoon oil to the water. Continue to cook on a medium high heat.
Keep checking so you don’t overcook. This only takes a few minutes. Cook the rice al dente and not mushy. Grains must be separated yet fully cooked. This is how they look when perfectly done.
Quickly drain the rice to a colander. Cool it until all of the steam vanishes. Fluff it up with a fork. If the rice is perfectly al dente, you can cover and set aside. This prevents the rice from drying & becoming hard.
While the rice cooks, chop all the veggies you need for this fried rice recipe. Here is the list:
- 1 small carrot – ¼ to ½ cup fine chopped
- ½ small bell pepper (¼ to ½ cup fine chopped)
- 4 to 5 French beans (¼ cup fine chopped)
- ¼ to ½ cup fine chopped cabbage or 6 button mushrooms sliced (optional)
- ¼ cup green onions (scallions, 4 stalks, separate greens & whites)
- 1 green chilies slit (optional)
- 1 tablespoon fine chopped garlic
Heat 2 tablespoons oil in a wok on the highest flame. If you don’t have a wok, use a wide pan. Add garlic and sauté just for 30 to 40 seconds, till you get an aroma. Some fine dining Chinese restaurants also add star anise (whole or powder). So I do add it sometimes. This is optional but gives an awesome flavor.
Set some of the green onions aside for garnish. Add all chopped vegetables and slit green chilli. Fry for 2 to 3 minutes. Do not overcook them as we want them crunchy. But also ensure the raw flavor has gone from French beans. If you stir fry too long, scallions will lose their crunch.
Next add half teaspoon sugar if you like. Using sugar keeps the color of the veggies intact & also helps to balance the flavors.
Ensure the flame is still high at this stage. Add 1 tablespoon soya sauce and 1 teaspoon vinegar (optional). You can add more or less to suit your taste. Any other hot sauces you prefer can also be added at this stage. Find some exciting ideas in the variations section below.
The sauce will bubble immediately & begin to smoke. Then add cooled rice, ¼ teaspoon salt and ¼ to ½ teaspoon black pepper.
Toss, mix, stir fry for 2 to 3 mins. Taste test. If needed add more sauce & salt now to suit your taste. Remember the entire cooking process should happen on the highest flame. Otherwise the moisture from the veggies can make the rice mushy.
Garnish Veg Fried Rice with spring onion greens. This fried rice can be served with Veg manchurian or whatever you like.

Simply Delicious Recipes!

Veg Pulao

Pulao Recipe with stovetop & instant pot instructions. Veg Pulao also known as Vegetable Pulao is a basic Indian style rice pilaf that is aromatic, delicious, healthy & super quick to make for a meal.

How to make Jeera Rice

On a medium flame, gently heat 2 tablespoons oil or ghee in a cooker or pot. To make in Instant pot, use saute mode. When the oil is slightly hot, add the following whole spices –
- 1 bay leaf
- 2 inch cinnamon
- 4 cloves
- 4 green cardamom
- ½ to ¾ teaspoon shahi jeera or jeera
- 1 star anise (optional, but recommended)
- 1 pinch nutmeg (optional)
- little dagad phool (stone flower) (optional)
- 1 small strand mace (optional)

When the spices begin to sizzle, add one thinly sliced onion. And then 1 to 2 slit green chilies.
When the onions turn golden, add 1½ teaspoon ginger garlic paste.
Saute well for 30 to 40 seconds, until the raw smell of ginger garlic disappears. Do not burn.
Add mixed veggies and chopped mint/ pudina. I use peas, beans and carrots most of the times. You can also use potatoes and a handful of split cashews or softened soya chunks if you like.
Next saute everything well until the mint smells good. Usually it takes about 2 to 3 minutes.
Pour 2½ cups water if making in stovetop cooker (or 1¾ cups for Instant pot) and then add ½ teaspoon salt as well.
Bring the water to a rolling boil, then add soaked & drained rice. Ensure there is no water in the rice, else the veg pulao will turn mushy.
Stir gently and taste test the water. If needed add more salt.
Gently mix everything with a spatula or fluff up the rice with a fork.
Serve veg pulao hot or warm with shorba or raita.

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