A popular side dish at Indian restaurants, this easy-to-make and fragrant rice will also be a hit at home.
Wash the rice and soak in cold water to cover for 15 minutes.
Heat the oil in a heavy bottomed pan. Add the cumin seeds, and fry until they release a toasty aroma – about 30 seconds.
Drain the rice and add to the pan with the whole green chillies. Stir well, then pour over about 800ml (1 1/2pints) cold water, or enough to completely cover the grains by 2cm (1in).
Bring to a simmer, cover with a lid and simmer on a very low heat for 12-15 minutes without stirring or lifting the lid. Turn off the heat and leave undisturbed for another 5 minutes.
Gently fluff up the grains with a fork before serving.
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