SPICY RICE

An easy way to make from regular rice
a real delicacy.

Ingredients

• 2 cups (350g) good quality basmati or other long grain rice
• 3 ½ cups (825 ml) water
• 1 tsp salt;
• 2 tbsp. l. ghee or vegetable oil;
• 2 tsp cumin seeds;
• 2 red or green pods of fresh hot peppers, seeded and chopped;
• 1 tsp ground cinnamon;
• 1 tsp grated fresh ginger;
• ½ tsp grated nutmeg;
• 3 crushed cardamom pods;
• 2 tbsp. l. chopped fresh coriander or parsley leaves
• 2 tbsp. l. butter

Directions

1. Rinse the rice well and soak it for 15 minutes; then fold in a colander for 15 minutes.
2. Pour salted water into a saucepan and place over high heat.
3. Heat the ghee or oil in a medium saucepan and saute the cumin seeds and peppers in it.
4. When the cumin seeds begin to darken, add the cinnamon, ginger, cardamom, and nutmeg. Stir quickly, add rice and continue stirring.
5. After 1-2 minutes, when the rice is a little fried, pour boiling water, cover the pan with a lid and reduce the heat to low.
6. Without lifting the lids or stirring, cook for 15-18 minutes until the rice has absorbed all the water.
7. Remove the lid and keep the pan open over low heat for a few minutes.
8. Remove the cardamom pods and gently stir the rice with a fork, adding butter and chopped fresh coriander or parsley leaves.
9. Spicy rice can be served with any vegetable dish.