Originally posted August 08, 2012

cumin rice (zeera chawal)

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This is my new go-to Indian rice. Forget the yellow stuff with peas. This is a beautiful, fragrant, and nutty rice. A bit buttery, too. Never a bad thing.

Ingredients

2 cups basmati rice
2 tbsp ghee or butter
1 stick cinnamon
1 bay leaf
3 cloves
3 black peppercorns
2 tsp cumin seeds
1 tsp kosher salt
3 cups water

4 servings

Directions

Wash the rice, and let it soak for an hour. Drain.

Heat ghee or butter over medium-high heat. Add cinnamon, bay leaf, cloves, peppercorns, and cumin seeds. Once the cumin seeds are toasty brown, add the rice and water.

Cook until the water has evaporated (about 10 minutes). Stir. Cover and lower the heat to medium-low to finish cooking the rice (about 5 minutes).

Garnish with a little mint or cilantro.

90 minutes