Recipe
for :
|
Jeera Chawal - Rice with Cumin Seeds
|
|
 This
recipe is published with the permission of Manju
Malhi from her book 'India with Passion'.
Renowned
for her simple, homely approach to Indian cooking, Manju
has quickly become one of our favourite home cooks since
the publication of her first book, 'Brit Spice',
in 2002. Manju beat hundreds of contestants to secure
a guest cookery slot on BBC2's Food and Drink,
and has since presented her own televison show for Taste
called Simply Indian. Manju developed her passion
for Indain cooking from watching her parents cook as
a child, and refined her skills while studying in Bombay
for four years.
If
you would like to know more about the latest book, 'India
with Passion', <click
here>
To
visit Manju's web site <click
here>
The
Punjabis in northern India are predominantly a wheat-eating
people, but they cook "seasoned" rice on special occasions.
Plain or steamed rice is only eaten when someone is
feeling under the weather. Cumin is the second most
popular spice in the world after black pepper, and it's
also one of the main ingredients in various spice mixtures.
The fresh, nutty aroma is unmistakable.
Ingredients
300g
(10 1/2 oz) white basmati rice
1 tbsp vegetable oil
1 tsp cumin seeds
1/4 tsp salt
15g (1/2 oz) butter or ghee
Method
- Wash
the rice thoroughly under cold running water.
- Heat
the oil in a heavybased pan. Add the cumin seeds and
stir for a few seconds, allowing them to sizzle but
not burn.
- Add
the rice and salt. Stir so the oil coats all the rice
and it looks glossy.
- Pour
in 600 ml (21 f1 oz) boiling water and add the butter
or ghee.
- Cover
and simmer on a low heat for 10 minutes or until the
grains are tender (all the water should have gone).
Serve hot.
Serves
6
Manju
Malhi
Recipe
from India with Passion
www.britspice.co.uk
©Manju
Malhi 2004
|
