Servings : Serves 2-3
A very aromatic and flavourful rice dish that goes really well with most curries. We especially enjoy it with meat curry or daal curries.
- 2 cups long grain rice (soaked for 20 minutes)
- 1 tbsp oil
- 1/2 tsp cumin seeds
- drop of garlic paste
- 2 cardamom pods
- 2 cloves
- 1 cinnamon stick
- 2 1/2 cups water (I normally add 1 and a quarter cups water for every cup of rice, but feel free to adjust according to the rice type you are used to)
- 1 tsp salt, or to taste
Heat the oil in a pan, then quickly add the garlic, cumin seeds and the rest of the whole spices. The minute they splutter, add the water and salt. You have to be quick so as not to allow the spices to burn.
Bring the water to a boil, then drain the soaked rice and add it in. Cook on medium heat giving an occasional stir, until the water diminishes, then lower the heat to very low and seal the pot completely tight.
Let the rice continue to steam (on dum) for about 10-15 minutes. Serve! 🙂