Fragrant cumin rice (Zeera pulao)

Plain old rice can easily be enhanced by adding a few aromatic spices. Cumin rice is a great option if you are entertaining and want to serve something other than plain rice, without going to the hassle of chopping ingredients for a pulao. Plus, it goes well with almost all Indian curries as it has complementary ingredients and does not detract from the accompanying curries.

My preferred method of cooking rice for a pulao is a little different as I prefer to remove the starch and hence cook it like pasta. However if you prefer you can also use the absorption method.

I use good quality basmati rice for pulao as the grains are long and provide a good result.

Ingredients
2 cups of  washed and soaked basmati rice
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of black cumin seeds ( shah zeera)
4 green cardamom
2 black cardamom
1/2 teaspoon of mace
2 bay leaves
2 cloves
4-5 black pepper corns
Medium piece of cinnamon bark
Water

All the spices mentioned impart their own distinct flavour, but if you are missing a few, you can still make the rice. In fact, in many households it is made simply with the brown cumin seeds.

In a large saucepan bring about 1.5 litres of water to the boil. Add 2 teaspoons of salt and the washed and soaked rice. Cook until the rice is almost done and then drain in a colander and wash with cold tap water. Set aside. Return the now empty saucepan back to the heat and add the oil and all the spices except the cumin seeds. Once the oil is hot add the cumin seeds. Cook for a minute and add the cooked rice, stir gently to coat the rice with the oil and spices, taking care not to break the rice grains. Cover and cook on a low heat for 15-20 minutes. If you have a diffuser, place it under the saucepan to avoid direct heat. You can also use a large fry pan or tava to place under the saucepan. This protects the bottom of the rice from overlooking.

If using the absorption method, skip the step of cooking the rice first. Add the oil and spices to the saucepan, followed by the washed rice, stir to coat the grains in the oil and spices, add 5 cups of water and bring to the boil on a high heat. Cover, reduce the heat and cook for a further 15 minutes.

Serve hot with your favourite curry...