(Cumin & Raisin Pulao)


Rice – 1 cup
Salt – to taste
Ghee – ½ tsp.
Cumin seeds – ½ tsp.
Raisins – 10 – 12 nos.


  1. Refer to Choka recipe till step no. 3.
  2. In a pan, heat the ghee on a medium flame. When the ghee melts, add the cumin seeds. Allow it to temper.
  3. When the cumin seeds start turning brown, add the raisins and pour the tempered mixture in the toap containing the boiled rice. Mix well.
  4. Serve piping hot.

To serve

Jeeray Dhaka piya Choka serves as an alternate to regular Choka.
Usually, it is served with Teedali Poath  and Maghamethi.

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