A traditional Indian rice dish loaded with fragrant cumin seeds.
- 200g basmati rice
- 1tsp jeera (cumin seeds)
- 1 cinnamon stick
- 5 whole cloves
- 1tbsp ghee (or oil)
- 1 bay leaf
- 1tsp Aleppo chilli flakes
- fresh coriander to garnish
- Wash the basmati rice a few times to get rid of the starch, place in a bowl and cover with cold water, soak for 30 minutes.
- Drain the rice and set aside, heat the ghee (or oil) in a pan, add the jeera, cinnamon, cloves and bay leaf and fry for around 1-2 minutes until fragrant.
- Add the the rice and toss around in the fat until coated, cook for a further 2 minutes.
- Add 500ml cold water and bring to the boil, season with salt & pepper, reduce the heat and simmer for 6 minutes or until the water has evaporated.
- Turn off the heat and cover, rest for 5 minutes before removing the cloves, cinnamon stick & bay leaf.
- Top with chopped coriander & serve alongside your favourite curry.