Turmeric lends a glimmer of yellow to this rice dish. The herbs and seasonings are elusive, and they complement the basmati ‘s naturally nutty flavor. This is quick, easy and delicately flavored and goes nicely with any soup and salad. You could also try it with Nutritious Whole Grain Split Pea and Vegetable Soup for a superb visual and taste delight.
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 35–40 minutes
Serves: 3 or 4
• 1 cup (95 g) basmati or other long-grain white rice
• 2 tablespoons (30 ml) ghee or vegetable oil
• 1 teaspoon (5 ml) cumin seeds
• ¼ teaspoon (1 ml) ajwain seeds
• 6 whole cloves
• 1-inch (2.5 cm) piece of cinnamon stick
• 1⅔–1¾ cups (400–420 ml) water (as desired)
• ½–1 teaspoon (2–5 ml) salt
• ¼ teaspoon (1 ml) coarsely ground black pepper
• ½ teaspoon (2 ml) turmeric
• 3 tablespoons (45 ml) chopped celery leaves, parsley, coriander or other fresh herbs
1 . If basmati rice is used, clean, wash, soak and drain as explained earlier on this blog.
2 . Heat the ghee or oil in a heavy 1½-quart/liter nonstick saucepan until it is hot but not smoking. Add the cumin seeds, ajwain seeds, whole cloves and cinnamon. Fry until the cumin seeds turn brown.
3 . Pour in the rice and stir-fry for about 2 minutes. Add the water, salt, pepper, turmeric and celery leaves or herbs. Increase the heat to high and bring the water to a full boil.
4 . Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer for 20–25 minutes or until the rice is tender and the water is fully absorbed. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. Just before serving, remove the whole cloves and cinnamon stick and fluff the piping-hot rice with a fork.
