Serves: 4
Total Calories: 30

1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 tablespoon peanut oil, or melted ghee
1 1/2 teaspoons ground black pepper, or to taste
3/4 teaspoon salt, or to taste
finely chopped fresh cilantro

1. In a medium bowl, soak the rice in the water, about 30 minutes.

2. Heat the oil (or ghee) in a large saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with cilantro, and serve.

VARIATION: For more complex flavors, add 5 black crushed cardamom pods, 2 1-inch sticks cinnamon, and 8 to 10 cloves to the hot oil along with the cumin seeds in Step 2, then continue with the recipe.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 30
Calories from Fat: 30

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