Best Simple Cumin Basmati Rice Recipes

SIMPLE CUMIN BASMATI RICE

Simple Cumin Basmati Rice image

Make and share this Simple Cumin Basmati Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 tablespoon peanut oil (or melted ghee)
1 1/2 teaspoons cumin seeds
1/2 teaspoon fresh coarse ground black pepper (or to taste)
3/4 teaspoon salt (or to taste)
finely chopped fresh cilantro

Steps:

In a medium bowl, soak the rice in the water about 30 minutes.
Heat the oil in a large saucepan over med-high heat; add in the cumin seeds and black pepper; they should sizzle upon contact with the hot oil.
Quickly add in the rice with the water it was soaking in; mix in the salt and bring to a boil over high heat.
Decrease heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10-15 minutes.
Do not stir the rice while it cooks.
Remove from heat and let the rice rest undisturbed about 5 minutes.
Transfer to a serving platter, garnish with cilantro, and serve.

SIMPLE CUMIN BASMATI RICE

Simple Cumin Basmati Rice image

Number Of Ingredients 6

Ingredients

1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 tablespoon peanut oil, or melted ghee
1 1/2 teaspoons ground black pepper, or to taste
3/4 teaspoon salt, or to taste
finely chopped fresh cilantro

Steps:

1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Heat the oil (or ghee) in a large saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with cilantro, and serve. VARIATION: For more complex flavors, add 5 black crushed cardamom pods, 2 1-inch sticks cinnamon, and 8 to 10 cloves to the hot oil along with the cumin seeds in Step 2, then continue with the recipe.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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