Check out this tasty recipe! Kindly passed on to us by Anu Gupta of Sheila’s Indian Kitchen

(Maggie’s tried it, it’s tasty!)

– 1 cup basmati rice
– 2 1/2 cups water
– 1/2 tsp cumin seeds (jeera)
– 1 bay leaf
– 1 inch cinnamon stick
– 5 whole cloves
– 5 whole black peppercorns
– 4 whole green cardamom
– 1 whole black cardamom
– 1 tbsp cashews
– 1 tbsp raisins
– 2 tbsp oil or ghee
– 1 tsp sugar
– 1/2 tsp salt

1. Rinse and soak rice for 10-15mins, then drain the water.
2. Heat oil in saucepan and add cumin seeds. Heat.  Add other spices (except sugar and salt).  Cover with lid as whole spices splatter!
3. When all spices crackle (but do not burn), add rice and stir.
4. Add cashews, raisins, sugar and salt.
5. Add water and bring to boil. Lower heat and cover.
6. Let cook for approx. 12 mins. 
Serve jeera pulao with any creamy curry.

Anu Gupta of Sheila’s Indian Kitchen chats to Maggie about food, family, and flavour!