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cumin-flavoured rice jeera pulao
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Most Punjabi feasts will feature this rice simply because it goes so well with the spicy curries and lentil dishes of the region, The cumin adds a warm fragrance to the rice. There are two main varieties of cumin used in Indian cooking - one is called ‘jeera' and is quite strong and the other, black cumin, Is known as ‘shahijeera' and has a more delicate taste. You can use either variety in this recipe. Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes | |
| 1 tablespoon | sunflower oil |
| 1 teaspoon | cumin seeds |
| 300g | basmati rice, washed and drained |
| Pinch | salt |
1 Heat the oil in a heavy-bottomed pan and add the cumin seeds. When they turn dark, add the rice and fry until it is shiny; this takes about 3 minutes.
2 Add the salt and 600ml of hot water and bring to the boil. Stir once, reduce the heat, cover and cook for 10 minutes. Turn off the heat and leave the pan covered for a further 5 minute, so that the rice finishes cooking in the steam.
3 Uncover the pan and lightly run a fork through the rice to fuff it. Serve hot.
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