Basmati Rice with Cumin
- 1 3/4 cups (400ml) water
- 1 cup (185g) basmati rice
- 60g frozen peas
- 1 teaspoon cumin seeds
Preparation:2min › Cook:25min › Ready in:27min
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and gently simmer for 20 minutes or until water is absorbed
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes before serving.
For authentic Indian-style rice, wash the rice before cooking to get rid of some of the starch. Put rice in a bowl and mix vigorously with water, then drain. Repeat this process five to seven times. Your rice will turn out fluffier and less starchy this way!
Altered ingredient amounts. I find that before I boil the rice I place it in a hot wok with a table spoon or two of oil and brown it for five or so minutes and then poor water straight on top and boil in wok. - 07 Jan 2009
Used different ingredients. Wash the rice as suggested and before you put it in the wok/pot, add a tiny bit of butter or olive oil. Heat and add the cumin into the oil to slightly fry the cumin (not blacken them). Then add the rice and follow as suggested. Also, some chopped onion can be added to the pot for taste. - 08 Aug 2009
Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen. - 29 Sep 2008