I love Basmati rice, so flavorful and fragrant, compared to regular rice. I like both brown and white basmati rice. In this recipe I am using white Basmati rice, but I add even more flavor with the cumin seeds and onion. I am making Thai Red Curry Chicken tonight, so the cumin goes well with it.
Prep time: 10 minutes
Cooking time: 20 minutes
1 cup of white or brown basmati rice
2 cups of water( you can substitute vegetable or chicken broth for the water for more flavor)
1/2 teaspoon cumin seeds
1/4 cup finely chopped onion
1 tablespoon butter
1. Melt the butter in a small pot over medium heat. When you see the butter bubbling and browning, it will take just a few minutes, then add the onions and cook until transparent and a little brown. Add the cumin seeds and continue cooking until you can smell the cumin, a few minutes. Please be stirring frequently through the process of cooking the onions and cumin.
2. Add the one cup of rice and stir into the butter mixture until well coated. Then slowly pour in the 2 cups of water, because it will splatter a little when it hits the hot pot. Mix everything together well.
3. As soon as the mixture is boiling, turn down to a very low heat and put the lid on the pot. Cook covered for about 15 minutes, or until all the water has evaporated and you are only left with fluffy rice. Add a bit of salt if you like, for flavor.
4. Serve on it’s own as a side dish or with an Indian or Thai curry.