When you don't know what to cook for lunch and when you have less time to cook this rice can be a good option to make for lunch or for a large gathering. I made it with tandoori chicken and spicy mixed vegetable oven roast.
Non-spicy rice. Very simple to prepare in within 30 minutes. There are no green chilies or any kind of leaves which we usually use in biryani varieties. The rice spicy and aroma are just from cumin, coriander powder, and crushed peppers.
You don't need any side a simple raitha will go good with the rice or if you have time you can make something spicy or a pickle can be a good compliment for this cumin rice.
Ingredients
- Basmati rice - 2cups
- Onion - 1medium no (chopped)
- Tomato - 2medium nos (shredded)
- Turmeric powder - 1tsp
- Ginger-garlic paste - 1heaped tbsp
- Garam masala - 1tsp
- Cumin powder - 1tbsp
- Coriander powder - 1tbsp
- Crushed pepper - 1tsp
- Salt as needed
- Oil and Ghee combined - 1/4cup
Instructions
- Clean and soak the rice for 30minutes.
- In a pan heat the oil and ghee and add the chopped onion, saute till the onion is translucent.
- Then, add the ginger-garlic paste, salt, and turmeric powder, cook until the ginger-garlic is well cooked.
- Now, add the shredded tomatoes and cook for 5 to 6 minutes.
- When the oil separates then add the garam masala, cumin powder, coriander powder, and crushed pepper. Cook for 4 to 5 minutes.
- Now, add the soaked rice and saute for 2 minutes until well combined with the gravy.
- Add water in the ration 1:1 1/2. Cook in the open pan until it starts boiling.
- Cover the pan with a lid and cook in simmer till the rice cooked.
- Serve with a simple raitha or with a spicy side.
Cooking Tips
- You can use jeerasamba rice. When you soak the rice the rice will cook faster and cooks soft. You have to soak a minimum of 30 minutes.
- Give a good amount of time to c=saute each ingredient.
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