Friday, 19 December 2014

Cumin Rice

This blends a combination of traditional flavours in an accompaniment suitable for almost any curry.


  • 4 tbsp sunflower oil
  • 1 onion, peeled and thinly sliced
  • 1 tsp ground cumin
  • 2 tsp coriander seeds
  • 200g brown basmati rice
  • 660ml cold water


  1. Put the onion, oil, cumin and coriander seeds into a saucepan and fry over a medium heat until the onions are soft.
  2. Add the rice and cold water and put a lid on the pan.
  3. Bring to the boil and then simmer on a really low heat for twenty minutes.
  4. Remove from the heat and serve as soon as possible, but it can keep warm for a few minutes if necessary.

Serves 4.

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