Cumin-flavoured rice

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

Jeera pulau

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