Simple Cumin Basmati Rice Recipes

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Steps:

• Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
• Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

Steps:

• In a medium bowl, soak the rice in the water about 30 minutes.
• Heat the oil in a large saucepan over med-high heat; add in the cumin seeds and black pepper; they should sizzle upon contact with the hot oil.
• Quickly add in the rice with the water it was soaking in; mix in the salt and bring to a boil over high heat.
• Decrease heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10-15 minutes.
• Do not stir the rice while it cooks.
• Remove from heat and let the rice rest undisturbed about 5 minutes.
• Transfer to a serving platter, garnish with cilantro, and serve.

Steps:

• In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
• Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
• Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
• Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.

Steps:

• Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
• While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
• When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
• Mix them all together in a large bowl, add the spices, mix again, and serve.

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.