- By Ridam Sharma
- Mon, 18 May 2026 11:56 PM (IST)
- Source:JND
One-Pot Jeera Rice Combo Recipes: Jeera Rice is an aromatic staple that goes well with many different flavours. The following three combinations of one-pot recipes pair perfectly with jeera rice and will help convert this ordinary side dish into a full-fledged and hassle-free meal. With these combinations, all you need is to balance the taste and spices.
3 One-Pot Jeera Rice Combo Recipes
1. Classic Jeera Rice With Rajma
Ingredients To Make Rajma:
| Ingredient | Quantity |
|---|---|
| Rajma | 1¼ cup |
| Oil | ⅓ cup |
| Bay leaf | 1 |
| Black cardamom | 1 |
| Cumin | 2 tablespoons |
| Onion (grated/pureed) | 1 cup |
| Green chillies (chopped) | — |
| Ginger paste | 1 tablespoon |
| Garlic paste | 1 tablespoon |
| Kashmiri chilli powder | 1 tablespoon |
| Turmeric | ½ tablespoon |
| Coriander powder | 1 tablespoon |
| Tomato (grated/pureed) | 2 cups |
| Kasoori methi powder | ½ tablespoon |
| Garam masala | ¼ tablespoon |
| Water | 5 cups (approx.) |
| Salt | To taste |
How To Make Rajma At Home:
1. Wash and soak the rajma overnight or at least four hours before cooking.
2. Heat the oil in a pan, put the bay leaf, black cardamom and cumin in it one by one.
3. Put onions and cook them until they turn a light brown colour.
4. Add green chilli, ginger and garlic paste.
5. Fry them for three minutes, then put turmeric, chilli powder and coriander powder.
6. Add tomatoes and a little salt. The masala is prepared. You can cook it till it separates from the oil.
7. Add rajma with some salt.
8. Cook the dish for 10-12 minutes, adding some water gradually.
9. Boil it and cook the dish in a cooker covered.
10. Let it give at least 3 whistles.
11. Turn off the heat, and wait for another ten to fifteen minutes in the cooker.
12. Open the cooker slowly, and add water (if necessary).
13. Boil again and simmer for five minutes.
14. For garnishing, you can add kasoori methi powder and garam masala.
15. Voila, your Punjabi-style Rajma is ready. Serve with Jeera rice and your choice of salad.
This Punjabi-style Rajma recipe is straight out of Chef Kunal Kapur’s kitchen.
ALSO READ: 3 One-Pot Veg Masala Pasta Recipes With Indian Twist
2. Jeera Rice With Dal Tadka
Ingredients To Make Dal Tadka:
| Section | Ingredient | Quantity |
|---|---|---|
| For Dal | Ghee | 2 tbsp |
| For Dal | Tuvar dal (soaked) | ½ cup |
| For Dal | Moong dal (soaked) | 3 tbsp |
| For Dal | Ginger (sliced) | 1 inch |
| For Dal | Salt | To taste |
| For Dal | Turmeric powder | ¼ tsp |
| For Dal | Red chilli powder | 1 tsp |
| For Dal | Green chilli | 1 |
| For Dal | Water | 1 ½ cups |
| For Tempering | Ghee | 1 tbsp |
| For Tempering | Oil | 1 tbsp |
| For Tempering | Cumin seeds | ½ tsp |
| For Tempering | Ginger (finely chopped) | 1 inch |
| For Tempering | Garlic (finely chopped) | ½ tbsp |
| For Tempering | Onion (medium, finely chopped) | 1 |
| For Tempering | Red chilli powder | 1 tsp |
| For Tempering | Turmeric powder | ¼ tsp |
| For Tempering | Salt | To taste |
| For 2nd Tempering | Ghee | 2 tbsp |
| For 2nd Tempering | Oil | 2 tbsp |
| For 2nd Tempering | Garlic (sliced) | 3–4 cloves |
| For 2nd Tempering | Whole dry Kashmiri red chillies | 2–3 |
| For 2nd Tempering | Asafoetida (hing) | A pinch |
| For 2nd Tempering | Kashmiri red chilli powder | ½ tsp |
| For 2nd Tempering | Coriander leaves (garnish) | As needed |
How To Make Dal Tadka In One Pot:
1. Heat ghee in a pressure cooker, put tuvar dal and moong dal in the pressure cooker
and fry for 2-3 minutes.
2. Put ginger, salt, turmeric powder, red chilli powder, and green chilli in the pressure
cooker. Mix well.
3. Add water, cover and cook for 3 whistles.
Recommended For You
4. In the meantime, heat ghee in a pan, put cumin seeds, ginger and garlic in the pan
and sauté until fragrant.
5. Put onions in the pan and sauté until translucent. Put chilli powder, turmeric
powder and salt in the pan and mix well. Sauté for 2-3 minutes until the rawness of the
spices is gone.
6. Put the cooked dal in the pan and cook for 3-4 minutes on a low flame.
7. Prepare the second tempering while cooking.
8. Heat ghee in a pan, add some water to the pan and put garlic cloves, whole dry
Kashmiri red chillies, asafoetida and Kashmiri red chilli powder.
9. Sauté until it splutters.
10. Put the prepared dal in a serving dish and garnish with coriander leaves.
11. Put the tempering on it and serve it hot with jeera rice.
This Punjabi-style Dal Tadka recipe is straight out of Celebrity Chef Ranveer Brar’s kitchen.
3. Jeera Rice With Chole
Ingredients
| Section | Ingredient | Quantity |
|---|---|---|
| For Cooking Chole | Chickpeas | 2 cups (soak overnight) |
| For Cooking Chole | Ginger (peeled & sliced) | 1 inch |
| For Cooking Chole | Dry Kashmiri red chilli | 2 |
| For Cooking Chole | Bay leaf | 2–3 |
| For Cooking Chole | Cinnamon stick | 1 inch |
| For Cooking Chole | Salt | To taste |
| For Cooking Chole | Water | 3–4 cups |
| For Cooking Chole | Turmeric powder | ½ tsp |
| For Cooking Chole | Degi red chilli powder | ½ tsp |
| For Cooking Chole | Ghee | 2–3 tbsp |
| For Masala | Coriander seeds | 1½ tbsp |
| For Masala | Black cardamom | 4–5 |
| For Masala | Black peppercorns | 1 heaped tbsp |
| For Masala | Cumin seeds | 1 tsp |
| For Masala | Cloves | 6–7 |
| For Masala | Mace | 1 |
| For Masala | Green cardamom | 4–5 |
| For Masala | Carom seeds (ajwain) | ¼ tsp |
| For Masala | Asafoetida (hing) | ½ tsp |
| For Masala | Bedgi red chilli | 2–3 |
| For Masala | Dry pomegranate seeds (anardana) | 1 tbsp |
| For Masala | Dry fenugreek leaves (kasoori methi) | 1 tbsp |
| For Masala | Salt | To taste |
| For Punjabi Chole | Oil | 2 tbsp |
| For Punjabi Chole | Ghee | 1 tbsp |
| For Punjabi Chole | Cumin seeds | 1 tsp |
| For Punjabi Chole | Garlic cloves | 2–4 |
| For Punjabi Chole | Ginger (peeled & chopped) | ½ inch |
| For Punjabi Chole | Onions (grated) | 3–4 medium |
| For Punjabi Chole | Green chillies (less spicy, finely chopped) | 3–4 |
| For Punjabi Chole | Tender coriander stems (finely chopped) | 2 tbsp |
| For Punjabi Chole | Prepared masala | 2 tbsp |
| For Punjabi Chole | Turmeric powder | 1 tsp |
| For Punjabi Chole | Degi red chilli powder | 1 tsp |
| For Punjabi Chole | Curd (beaten) | 2 cups |
| For Punjabi Chole | Cooked Chole | As prepared |
| For Punjabi Chole | Water | As required |
| For Punjabi Chole | Coriander leaves (chopped) | 1 tbsp |
| For Punjabi Chole | Tomato (diced) | 1 medium |
| For Garnish | Coriander sprig | As needed |
How To Make Chole:
Cooking Chole:
1. Take chickpeas, ginger, dry Kashmiri red chillies, bay leaf, cinnamon stick, water, salt as per taste, turmeric powder, degi red chilli powder, ghee and mix them in a pressure cooker.
2. Close the lid and cook it for 3-4 whistles.
3. Grind 20% of the chickpeas with the help of a ladle.
For Masala
4. Take coriander seeds, black cardamom, black peppercorns, cumin seeds, cloves, mace, green cardamom, carom seeds, asafoetida, and degi red chilli in a pan and dry roast them for 2-3 minutes.
5. Put dry pomegranate seeds, dry fenugreek leaves, salt as per taste and mix it for a minute.
6. Put it in a grinder jar and make a fine powder out of it.
7. Keep it aside for future use.
For Punjabi Chole
8. In the same cooker, heat oil and ghee; when it starts heating, put cumin seeds in it.
9. Put garlic, ginger, onions and fry until they become golden brown in colour.
10. Add green chillies, coriander stalks, masala paste and fry it for some time.
11. Add turmeric powder, degi red chilli powder, curd and stir it properly.
12. Add cooked chole, water, put a lid on the cooker and cook for 2-4 whistles on medium flame.
13. Garnish it with coriander leaves, tomato and stir it well.
14. Take it out in a plate or bowl and garnish it with a sprig of coriander.
15. Serve hot along with jeera rice.
This Chole recipe is straight out of Celebrity Chef Ranveer Brar’s kitchen.
If you desire a warm and comforting dish or perhaps a dish that is comforting in a plate, these one-pot jeera rice combinations will provide you with a variety of dishes without putting in much effort. Simply choose the combination that suits your taste best and cook in a single pot.