I am not a huge fan of plain rice, which is ironic for someone who grew up in a house that had it every day. I like to add other textures and flavors to boring basmati rice to make it more interesting. This jeera rice goes great with with my malai kofta, but would be great with any other indian dish too. The best part? You can make it in about 15 minutes.
Ingredients:
- 1 teaspoon jeera (cumin) seeds
- 1 handful of raw peanuts
- 1 tablespoon ghee
- salt
- 1 bay leaf
- 2 dried red chilis
- 1 cup basmati rice
- cilantro for garnish
Directions:
- In about two tablespoons of vegetable oil, heat up the cumin seeds, red chilies (whole), and peanuts.
- Once the peanuts look slightly brown, add in 1 cup of rinsed basmati rice.
- Toast the rice for about 1 minute.
- Add in the bay leaf, some salt, and 2 cups of water.
- Cook the rice on medium heat (just to keep it simmering) until all the liquid is almost gone. The rice should be perfectly cooked at this point.
- Pick out the bay leaf and the chilis.
- Add in the ghee and some chopped cilantro for garnish.
cafepatel.com 