A simple but flavourful rice which is a great side to any Indian curry. Jeera or cumin seeds gives this rice an earthy fragrance without overwhelming Basmati rice's own.
Whenever my family feels a bit bored of the usual boiled rice, Jeera rice adds a flavoursome twist to the meal.
Prep time:15 mins
Cook time: 12mins
1cup Basmati rice
1 heaped tsp Cumin seeds /Jeera seeds
1tbsp vegetable or sunflower oil
1and1/2 cup water
Wash and soak rice for 15 minutes. Drain and keep aside.
In a deep saucepan or casserole heat oil
Add whole cumin seeds.
When the cumin seeds crackle, tip in the drained Basmati rice. Stir carefully for around 2mins to coat rice with oil and seeds.
Pour 1and1/2 cup cold water, add salt and stir. Raise the heat to medium high and let it come to a boil.
As soon as it starts to bubble lower the heat completely and cover the pan.
Cook on low heat for 12 minutes.
Once done let it rest for 5 to 10 minutes.
Fluff with a fork and serve.
Hints & Tips:
It is necessary to soak the rice for it to come out fluffy.
Resist temptation of opening the lid to check whilst the rice is getting cooked.
If after finishing, the top layer has still got a bite, fluff and turn the rice over, cover and leave it to rest.