This rice dish is very commonly available in restaurants in India that mostly specialize in North Indian cuisine. Cumin adds a lovely subtle flavor to the rice. Since, it is very mild, it is usually paired with a spicy dal or curry.
This is a favorite in my household and my husband absolutely loves it along with dal. I will share the recipe of the dal shortly which will go really well with this rice. I had the rice with some baked paprika chicken and baked potato fries. You can also try the rice with Murgh Dahi Curry or Palak/ Spinach Tofu.
I used Sona Masuri for this recipe. But, you can also use Basmati rice, as it elevates the dish with its unique fragrance.
Below is the recipe.
Total : 30 Mins
- Oil or Ghee – 2 Tbsp
- ½ Onion sliced
- Chopped ginger – 1 Tsp
- Chopped green chilli – 1
- Cardamom – 4 pods
- Black Cardamom – 1
- Cumin seeds – 1 Tsp
- Bay Leaf – 1
- Salt to taste
- Sona Masuri rice – 1 Cup (Alternative : Basmati rice)
- Water – 1 ½ Cups
- In a pressure cooker or a heavy bottom pan, on a medium heat, add oil, cardamom pods, bay leaves and saute for a minute. Once aromatic, add cumin seeds, sliced onions, chopped ginger, chilli, salt and saute until onions become soft.
- Meanwhile wash your rice twice and drain well.
- If you are using a pressure cooker, pour in 1½ Cups of water and bring it to a boil. Check for salt, cover and cook for 2 whistles.
If you are using a heavy bottom pan, pour in 2 cups of water, add the rice, and then bring it to a boil. Then reduce the heat to a low and gently simmer until the rice is cooked.
4. Once cooked, gently fluff the rice with a fork and serve immediately. Enjoy!
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