For 4 Servings:
2 cups of long-grain rice (such as basmati or jasmine)
1 teaspoon of cumin seeds
2 cloves
2 bay leaves
2 green cardamom
1 cinnamon stick
Salt to taste
3 cups of water
2 tablespoons of oil
Fresh cilantro and lemon wedges for garnish
1. Rinse the rice in cold water and set aside.
2. In a pan, heat 2 tablespoons of oil over medium heat.
3. Add the cumin seeds, cloves, bay leaves, green cardamom, and cinnamon stick and cook for 30 seconds or until the seeds start to splutter.
4. Add the rinsed rice and sauté for 2-3 minutes or until the rice is well coated with the oil and spices.
5. Add 3 cups of water, salt to taste and bring the mixture to a boil.
6. Reduce the heat and cover the pan. Cook for 18-20 minutes or until the water is absorbed and the rice is cooked through.
7. Remove the pan from heat and let it sit for 2-3 minutes before fluffing the rice with a fork.
8. Remove the whole spices and garnish with fresh cilantro and lemon wedges before serving.
For 4 Servings:
2 cups of long-grain rice (such as basmati or jasmine)
1 teaspoon of cumin seeds
2 cloves
2 bay leaves
2 green cardamom
1 cinnamon stick
Salt to taste
3 cups of water
2 tablespoons of oil
Fresh cilantro and lemon wedges for garnish
1. Rinse the rice in cold water and set aside.
2. In a pan, heat 2 tablespoons of oil over medium heat.
3. Add the cumin seeds, cloves, bay leaves, green cardamom, and cinnamon stick and cook for 30 seconds or until the seeds start to splutter.
4. Add the rinsed rice and sauté for 2-3 minutes or until the rice is well coated with the oil and spices.
5. Add 3 cups of water, salt to taste and bring the mixture to a boil.
6. Reduce the heat and cover the pan. Cook for 18-20 minutes or until the water is absorbed and the rice is cooked through.
7. Remove the pan from heat and let it sit for 2-3 minutes before fluffing the rice with a fork.
8. Remove the whole spices and garnish with fresh cilantro and lemon wedges before serving.
