Cumin-spiced rice recipe

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 304 calories / serving
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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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  • Ingredients

  • 350g (12oz) basmati rice
  • 6 tbsp vegetable oil
  • 2 1/2tsp cumin seeds
  • 2 whole green chillies
  • Energy 1280kj 304kcal 15%
  • Fat 12g 16%
  • Saturates 1g 7%
  • Sugars 0g 0%
  • Salt trace 0%

of the reference intake
Carbohydrate 48.8g Protein 5g Fibre 0.8g

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