Ajowan Rice

This recipe is one of the quickest and most flavorful ways of using leftover rice (baasi bhaat) to create a delicious dish. In addition, ajowan seeds are known to aid and stimulate digestion. Rice usually hardens as it cools, so sprinkle in 2 to 3 tablespoons of water while cooking to moisten it—in Nepali, we call this “pani chamkhera bhutne tarika.” This dish can be served as a light lunch with vegetables, pickles, and yogurt.