Cumin Spiced Rice

29 Aug

This is a delicious way of cooking basmati rice, with plenty of garlic and just a hint of Indian spices. It is great served with simply cooked vegetables, curries, grilled chicken or even on its own with a yogurt relish or Indian sauce such as Tomato Pachadi on the side.

Serves 6-8 Prep 7 min cook 10 min + 10 min resting
1 tbsp peanut oil
1 tsp cumin seeds
4 cloves garlic, peeled and sliced
3 small pieces of cinnamon bark
400ml basmati rice
600ml stock (chicken or vegetable) or water
1/2 tsp black pepper coarsely ground (optional)
1/2 tsp salt
1/4 tsp turmeric

Wash the rice and drain in a sieve. Meanwhile heat the oil in a large heavy pan with a tight fitting lid. When hot drop in the cumin seeds. As soon as they begin to change colour add the garlic, salt, pepper and cinnamon stir and fry for a few seconds then add the rice. Stir and fry until the rice becomes opaque and the garlic is aromatic. Pour in the stock or water and add the turmeric, stir once and bring quickly to the boil. Cover tightly, turn the heat down and cook for 10 minutes. Turn the heat off and leave covered for a further 10 minutes, this allows the rice to plump up in the steam and finish cooking.

Variation Mix in some cooked broad beans to make a heartier pilaf.

This recipe was originally posted on on 29/8/2007.


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