Zeera Rice Recipe

Zeera Rice is a simpe yet flavourful rice dish from Indian and Pakistani cuisine. It is a simple and arimatic preparartion cooked with basmati rice with cumin seeds (zeera) and mild spicies, making it a perfect accompaniment to rich curries, kebabs and yogurt-based dish. Zeera pulao is a light, everyday rice dish that highlights the nutty flavour of cumin.

Origin and History

• Cumin (Zeera) has been used in Indian, Middle Eastern, and Central Asian cuisines for thousands of years.
• The dish likely originated in Mughal-era India, where aromatic rice dishes were a staple in royal kitchens.
• Over time, it became a common household recipe due to its simplicity and rich taste.
• Today, it is popular in North India, Pakistan, and Afghanistan, with slight regional variations.

Zera Rice Pulao Recipe

Ingredients

• 1.5 cups basmati rice (soaked for 30 mins)
• 2 tbsp ghee or oil
• 1.5 tsp cumin seeds (zeera)
• 1 bay leaf (tej patta)
• 4-5 black peppercorns
• 2-3 green cardamoms
• 1-inch cinnamon stick
• 1 small onion (thinly sliced, optional)
• 3 cups water or broth
• Salt to taste
• Fresh coriander & fried onions for garnish (optional)

Instructions

• Wash basmati rice until water runs clear, then soak for 30 minutes. Drain before cooking.
• Heat ghee/oil in a pot. Add cumin seeds, bay leaf, peppercorns, cardamom, and cinnamon. Let them sizzle for 10 seconds.
• Add drained rice and stir gently for 1-2 minutes to coat with spices.
• Pour 3 cups hot water, add salt, and bring to a boil.
• Reduce heat to low, cover, and cook for 15-20 minutes until rice is fluffy.

Rest & Serve

• Let it sit for 5 minutes, then fluff with a fork. Garnish with fresh coriander or fried onions.
• Pair with korma, dal tadka, raita, or kebabs.
• For extra richness, add fried cashews or raisins.

Zera Pulao is a versatile, comforting dish that brings out the magic of cumin. Its humble yet royal roots make it a beloved rice dish across South Asia. Try it for a quick, fragrant meal that pairs well with almost any curry!