Shahjeera Pulao | Intro to Indian Cooking

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Next in the series of “Learn to cook Indian Food”, I have this simple, yet flavoursome rice that makes a great pair for dal, or any gourmet gravy as well. As part of the series, I started with North Indian Cooking.

There is a marked difference in the way rice is served in states of North India as opposed in South India. In South, the rice is always cooked as such and the completing part is always with curds, where the curds is mixed with rice and eaten. Whereas I have known my North Indian Friends telling me that they never mix curds with rice and eat. More so they even add some spices like cumin while cooking their Basmati rice.

So the rice for the day is made with Shahjeera, with simple spice add and green chilies to give a slight spice to the rice, as I was serving with Masoor Dal and Aloo sabzi.

Shahjeera Pulao

Course Main Dish - Rice
Cuisine North Indian
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Basics for Cooking
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Author Srivalli


  • 1 cup Basmati Rice
  • 3/4 tsp Shah Jeera Caraway Seeds
  • 1 tsp Butter
  • 1 Green Chillies long
  • 1 Bay Leaf
  • Salt to taste
  • 1.5 cups Water


  • Wash and soak the rice for 20 mins.
  • Heat a non stick pan with butter, add bay leaf, shah jeera, chopped green chilies. Drain the rice and add to the pan, saute well. Add salt and water. Bring to boil.
  • When it starts boiling, simmer and cover with lid and cook till done. It takes about 10 mins to get done.
  • Serve with dal and subzi.
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