Name: Cumin-flavoured rice
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 bay leaf; 5 broken pieces of cinnamon stick; 20 g/¾ oz cumin seeds; 1 teaspoon black peppercorns; 1 heaped tablespoon of ghee or butter; salt; green cardamom pods; 500 g/1 lb 2 oz basmati rice, washed under running water for at least 15 minutes and strained; 50 ml/2 fl oz vegetable oil; chopped fresh coriander leaves, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Cumin is an indispensable spice in Indian cooking and it gives an exquisite perfume to rice. Don’t hoard spices - they do go stale; buy them in small quantities to suit your needs.

Ingredients

500 g/1 lb 2 oz basmati rice, washed under running water for at least 15 minutes and strained

Asia
India
Main course
Gluten-free
Vegetarian

Method

Soak the washed rice in fresh water for 30 minutes, then drain thoroughly.
Heat the oil in a shallow frying pan or wok, add the cumin seeds, peppercorns and bay leaf and cook until they crackle.
Tip in the rice, cinnamon and cardamom and stir-fry in the oil for 10 minutes, stirring continuously. Add 1

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Cumin-flavoured rice

Jeera pulau

Ingredients

Method

Part of