Basmati rice with dry-roasted spices
This is a very simple way to turn an everyday rice dish into something exciting and flavorful. The flavor of toasted spices in the rice marries very well with any vegetable or meat dish, and can be used as your standard rice for any Indian fare. You can even make this dish with just one of the spices, like the cumin or the peppercorns, instead of using the entire array.
– 1½ teaspoons cumin seeds
– 1 teaspoon whole cloves
– ½ teaspoon black peppercorns
– 5 to 7 green cardamom pods
– 1½ cups (300 g) uncooked basmati rice, washed in 3 to 4 changes of water, and drained
– 1 tablespoon oil or clarified butter
– 2¾ cups (600 ml) water
– 1 teaspoon salt
– 1 tablespoon finely-chopped fresh mint leaves.
Place the cumin seeds, cloves, black peppercorns, and the cardamom in a medium saucepan and toast, stirring and shaking the pan, over medium-high heat until highly fragrant, about 1 minute.
Add the drained rice and oil or claried butter and continue to toast another 1 to 3 minutes, stirring gently, without breaking the grains of the rice.
Add the water and salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest for 5 minutes. Transfer to a serving platter, garnish with mint, and serve.
Food: Basmati Rice With Dry-Roasted Spices