Haandi Rice With Cumin
|Basmati rice||13 Ounce (400 Gram)|
|Corn oil||3 Tablespoon|
|White cumin seeds||1 Teaspoon|
|Dried red chilies||6|
|Water||1 1⁄4 Pint (750 Milliliter)|
|Chopped fresh coriander||1 Tablespoon|
1. Wash the rice well, drain and set aside.
2. Heat the oil in a haandi and fry the cumin seeds, curry leaves and dried red chillies, if using, for about 1 minute. Add the rice and stir gently with a slotted spoon for about 1 minute.
3. Add the salt, water and fresh coriander and bring to the boil. Lower the heat to medium, cover and cook for about 20 minutes. Check to see that the rice is cooked and the water has been fully absorbed.
4. Remove the haandi from the heat and leave it to stand for 5-7 minutes before serving the rice.