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Rice Flavoured with Cumin Seeds

From Flavours of India by Meena Pathak

“This is a wonderfully simple rice dish that would be eaten every day in most Indian households – it is also very simple to make. I certainly prefer it to plain boiled rice. The cumin seeds complement the fragrant basmati rice perfectly.”

Serves 8

T = Tablespoon, t = teaspoon

2 cups Basmati rice

3 T vegetable oil

4 cloves

4 cardamom pods

2 bay leaves

2 t cumin seeds

1 t salt

Wash the rice in several changes of water and then leave to soak in a large bowl of cold water.

In a large pan heat the oil and add the cloves, cardamom pids, bay leaves and cumin seeds. When the cumin seeds begin to crackle drain the rice and add to the pan.

Fry over a gentle heat until the oil coats the rice grains.

Add the salt and pour 4 cups of water, stir slightly to ensure that the rice does not stick to the base of the pan. Bring to a boil and then reduce the heat and simmer, covered, for 10 minutes until the water has been absorbed and the rice is cooked.

If the rice is cooked and the water is not completely absorbed, remove the lid to allow the water to evaporate.