THE CUMIN-SCENTED GRAINS
(Our Play on Jeera Rice)
Ingredients: 250g Basmati rice (washed and soaked), 2 tbsp Ghee, 2 tsp Cumin seeds, 1 Cinnamon stick, 500ml Boiling water, 0.5 tsp Salt...
Ingredients
- 250g Basmati rice (washed and soaked)
- 2 tbsp Ghee
- 2 tsp Cumin seeds
- 1 Cinnamon stick
- 500ml Boiling water
- 0.5 tsp Salt
Cooking Method
- The Temper Heat ghee in a pot and sizzle cumin and cinnamon until fragrant and dark.
- The Toast Add the drained rice; stir for 1 minute until every grain is glistening in spiced fat.
- The Absorption Pour in boiling water and salt; cover with a tight lid and turn to the lowest setting.
- The Steam Cook for 12 minutes; do not lift the lid. Turn off heat and let sit for 5 minutes.
- The Final Flourish Fluff with a fork and add a handful of fresh coriander.