Recipe by Kristine Weatherly
"Simple basmati rice, like in the restaurants!"
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1 3/4 cups
frozen green peas
Consider dry-frying the cumin seeds in a cast iron frying pan for several minutes before adding to the rice. When you hear them "pop" they are ready. Heat the peas before adding to rice.
I find that it helps to soak the rice in a bowl of water first. Also, when cooking the rice (I usually just use my rice cooker), I like to add a cinnamon stick, 2 cloves, and a couple anise seeds to give it a more traditional flavor and great aroma!
Needs salt. Followed recipe exactly, thinking the cumin must eliminate need for salt: not! I've given the recipe 5 stars anyway, for ease, looks, and the way it WILL taste next time when I cook it with salt added.
Excellent, excellent recipe. I didn't have cumin seeds, so I used a 1/2 teaspoon of cumin powder. I also used chicken broth in place of the water. It was the most delicious and savory rice I've ever had!! I served it with chicken and veggie kabobs. It turned out well, like a restaurant dish! Thank you for this recipe!!
Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen.
Nice and simple, but use GROUND cumin seed since the whole seed won't provide much flavor by itself.
Wow how easy can it get?! I made the rice in my rice cooker as usual and then added the cumin seeds (not ground) and frozen peas when it was done. Closed the lid and let it mesh together for a few minutes and the peas were cooked and rice flavorful.
Very nice rice. We all enjoyed the flavor of this. I added 1/2 tsp. salt. I'll use this one again. This is a dry rice and really is better with a saucy dish like curry. Thanks Kristine, this went really great with our chicken tonight.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 6
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