Basmati rice sautéed with cumin seeds, a touch of ghee, and lightly seasoned with salt. A simple, aromatic side dish that pairs perfectly with dals, curries, and more.
Ingredients
1 cup basmati rice (soaked for 20–30 minutes)
1.75 cups water
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 bay leaf (optional)
2–3 black peppercorns (optional)
1 small cinnamon stick (optional)
Salt to taste
Fresh coriander leaves (for garnish)
Instructions
1. Prepare Rice:
Rinse the basmati rice thoroughly and soak for 20–30 minutes.
Drain the water completely before cooking.
2. Temper Spices:
Heat ghee or oil in a heavy-bottomed pan.
Add cumin seeds and let them splutter.
(Optional: Add bay leaf, cinnamon stick, and peppercorns for added aroma.)
3. Sauté Rice:
Add the drained rice to the pan.
Gently sauté with the cumin seeds for 1–2 minutes to infuse the flavors.
4. Cook Rice:
Add 1.75 cups water and salt to taste.
Stir gently.
Bring the mixture to a boil on high heat.
Reduce the heat to low, cover, and cook for 12–15 minutes, or until all the water is absorbed.
5. Rest and Fluff:
Turn off the heat.
Let the rice rest, covered, for 5 minutes.
Fluff gently with a fork.
6. Garnish:
Sprinkle freshly chopped coriander leaves on top before serving.
