The dish that shows whether a rice is worth keeping in the house — no masala to hide behind, just cumin, ghee and water.
Ingredients
- 300g MASP XL Basmati rice
- 1 tbsp ghee
- 1½ tsp cumin seeds
- 1 bay leaf
- Salt to taste
- Fresh coriander, chopped, to finish
Method
- 01
Rinse the rice until the water runs clear, then soak for 20 minutes and drain.
- 02
Warm the ghee and crackle the cumin with the bay leaf until it smells nutty.
- 03
Add the rice and salt with one and a quarter times its volume in water, and bring to a boil.
- 04
Cover, drop to the lowest heat and cook for 12 minutes. Rest five minutes, then fork through and finish with coriander.