Jeerakasala Rice Recipe- Authentic Indian Spiced Vegetable Pulao

Last Updated on 1 month by Neha Deshmukh

Jeerakasala Rice Recipe: Authentic Indian Spiced Vegetable Pulao

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Jeerakasala Rice, a fragrant and flavorful vegetable pulao that’s a staple in many South Indian homes. I first learned to make this from my grandmother, and it instantly transported me back to family gatherings filled with laughter and delicious food. It’s a little bit of effort, but trust me, the aroma alone is worth it!

Why You’ll Love This Recipe

This isn’t your average pulao. Jeerakasala rice has a unique nutty flavor that really shines when paired with a vibrant blend of spices and fresh vegetables. It’s comforting, satisfying, and perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to sneak in some extra veggies! You’ll love how the spices bloom in the hot oil and ghee, creating a truly aromatic and unforgettable dish.

Ingredients

Here’s what you’ll need to make this delicious Jeerakasala Rice:

• 2 inch Cinnamon stick
• 4 Cloves
• 5 Cardamom pods
• 2 Star anise
• 4 Mace petals
• ??> teaspoon Nutmeg (grated)
• 1 teaspoon Cumin seeds
• ?? teaspoon Fennel seeds
• ?? teaspoon Black pepper
• 1 medium Red onion (chopped)
• 2 Tomatoes (chopped)
• ?? tablespoon Ginger Garlic paste
• 1 Green chili
• ?? cup Mint leaves (minced)
• ?? cup Coriander leaves (minced)
• 1 ?? cup Mixed vegetables (carrot, cabbage, tindora, red bell pepper)
• 2 Bay leaf
• ?? teaspoon Turmeric powder
• ?? teaspoon Red chili powder
• 2 teaspoon Coriander powder
• 1 ?? teaspoon Salt
• 3 tablespoon Olive oil
• 2 tablespoon Ghee
• 1 ?? cup Jeerakasala rice
• 1 ?? cup Coconut milk
• 1 ?? cup Water

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Jeerakasala Rice: This is the star! It’s a short-grain rice variety with a distinctive aroma and slightly sticky texture. It’s traditionally grown in Karnataka and Kerala. If you can’t find it, I’ve included substitution tips in the FAQs.
• Spice Blend: Don’t skimp on the whole spices! Toasting them really brings out their flavor. I like to grind mine coarsely for a more rustic texture.
• Vegetables: Feel free to get creative with the veggies. Traditionally, a mix of seasonal vegetables is used. My grandmother always added tindora, but you can use whatever you have on hand.
• Oil & Ghee: The combination of oil and ghee adds a beautiful richness and flavor. Ghee is clarified butter and adds a lovely nutty aroma. Don’t substitute the ghee if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the spice blend. Dry roast the cinnamon, cloves, cardamom, star anise, mace, nutmeg, cumin, fennel, and black pepper in a pan until fragrant. Let them cool completely, then grind coarsely. Set aside.
2. Now, heat the olive oil and ghee in a Dutch oven or heavy-bottomed pot over medium heat. Add the bay leaf, star anise, and green chili. Let them sizzle for a minute to release their aroma.
3. Add the chopped red onion and sauté until translucent, about 5-7 minutes. Then, add the ginger-garlic paste and fry for another minute until fragrant.
4. Stir in the chopped mint and coriander leaves and fry for about 6 minutes, until they wilt slightly.
5. Add the chopped tomatoes and cook until they become mushy and softened, around 8-10 minutes.
6. Time for the veggies! Add your mixed vegetables, turmeric powder, ground masala, red chili powder, coriander powder, and salt. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly coated in the spices.
7. Add the Jeerakasala rice, coconut milk, and water. Give everything a good stir, adjust the salt to your liking, and bring to a boil.
8. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 35 minutes, or until the rice is cooked through and the liquid is absorbed. Resist the urge to peek!
9. Finally, drizzle with a little extra ghee, garnish with fresh coriander leaves, and fluff gently with a fork before serving.

Expert Tips

• Don’t Overcook: Keep a close eye on the rice during the last 10 minutes of cooking to prevent it from sticking to the bottom of the pot.
• Resting Time: Letting the pulao rest for 5-10 minutes after cooking allows the flavors to meld together beautifully.
• Spice Level: Adjust the amount of red chili powder to suit your preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan butter alternative or extra olive oil.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped Serrano pepper.
• Festival Adaptations: During Onam or Vishnu Puja, some families add a handful of roasted cashew nuts and raisins for extra richness.
• Vegetable Substitutions: Feel free to swap out the vegetables for your favorites! Peas, beans, cauliflower, or potatoes would all work well. My friend loves adding mushrooms!

Serving Suggestions

Jeerakasala Rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) or a simple vegetable curry. It also pairs well with papadums and a cooling cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Q: What is Jeerakasala Rice and where can I find it?

A: Jeerakasala rice is a traditional short-grain rice variety from South India, known for its unique aroma and slightly sticky texture. You can find it at Indian grocery stores or online retailers.

Q: Can I use basmati rice instead of Jeerakasala rice?

A: While Jeerakasala rice is preferred for its authentic flavor, you can use basmati rice as a substitute. However, you may need to adjust the amount of water and cooking time.

Q: How do I adjust the spice level of this pulao?

A: Easily! Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Q: What vegetables are traditionally used in this recipe?

A: Traditionally, a mix of seasonal vegetables like carrots, cabbage, tindora, and bell peppers are used.

Q: Can this be made in an Instant Pot?

A: Yes! You can adapt this recipe for the Instant Pot. Sauté the onions and spices using the sauté function, then add the remaining ingredients and cook on manual high pressure for 8-10 minutes, followed by a natural pressure release.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!