CUMIN FRIED RICE

on

Contributed by Mary Jo Tansy
  • 2 cups basmati or long-grain white rice
  • 1/2 cup ghee/oil (butter or margarine OK)
  • 1 tsp. whole cumin
  • 1 stick cinnamon
  • 4 cloves
  • 2 bay leaves
  • 1/2 tsp salt
Clean and wash rice. Soak for a few minutes. Drain water. In hot ghee, drop the cumin seeds, cinnamon stick, cloves, and bay leaves. When brown, add the rice and fry the rice using a metal spoon. STIR OCCASIONALLY. When the rice starts to stick together, pour in 4 cups of water. Add salt and bring to a boil on high heat. Turn heat to medium-low and simmer until water is nearly evaporated (approx. 15 minutes). Turn heat off and leave standing for 15 minutes before serving.



Comments

Post a Comment