“Jeera Rice” is an often seen side dish accompanying spicy curries and gravies in Indian restaurants. Cumin seeds are known as Jeera in Hindi. My version adds the goodness of Kale and green peas to make a flavoursome and good-looking Pulao that packs a nutritional punch.
Jeera Rice Pulao with Kale & Green Peas
(Vegan, gluten free and nut free. The Basmati rice used forms the base of this simple but flavoursome dish. So, get the best quality of aged Basmati rice you can.)
Long Grain Basmati Rice – 1 cup
Oil – 1 tablespoon
Cumin Seeds – 1 teaspoon
Green Cardamom Pods – 2 to 3
Frozen Green Peas – 1/4 cup
Fresh Kale Leaves – 2 to 3
Water – 2 cups + 2 tablespoons
Salt, to taste
Soak the Basmati rice for at least an hour and rinse in fresh water until the water runs clear.
Heat the oil in a thick bottomed deep pan. Add in the cumin seeds and cardamom pods. Cook until golden.
Add the rice to the pan and stir in the frozen peas.
Stir in 2 cups of water and mix in salt to taste.
Cover the sauce pan with a lid and allow to cook until the rice is looks fluffy.
While the rice cooks, remove the Kale from the stem and shred finely.
Add the shredded Kale to the rice and 2 tablespoons of water.
Cover with the lid and cook until all the water dries up.
Take off the heat and mix the Kale gently through the rice with a fork.
Happy cooking 😊