Fragrant basmati rice studded with earthy cumin seeds. Indian food can’t be complete without this.
Wash and soak the rice for at least an hour. This helps the rice cook fluffy and less sticky. Heat ghee in a deep and thick-bottomed saucepan (which has a lid). Add the bay leaf, cinnamon stick, cloves and peppercorns.
Add cumin seeds. When the seeds crackle, add the soaked rice and saute for 5 minutes.
Add the water and season with salt. Make sure the heat is turned on to high. Try to minimize stirring or mixing with a spoon when cooking basmati rice as the grains can easily break.
Once you see that the layer of water above the rice has evaporated (takes about 7–10 minutes), reduce the heat to medium, cover with a lid and cook for another 5–7 minutes or till the rice is done.
Garnish with chopped mint and coriander leaves.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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ninali on 5.14.2011
This was great! I did omit the cloves only because cloves are very overpowering IMO and I was making it with Tikka Masala so I didn’t want too much clovey flavor. My only question was how high the stove needed to be when heating the oil and seeds and when you had to saute the rice before adding the water. Otherwise this was great