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Cumin Rice is one of the simplest rice dishes using whole cumin seeds to perfume basmati without turning it into a heavily seasoned pilau.

The cumin seeds are heated briefly in oil before the rice, water, and salt are added. That short contact with hot oil brings out the spice’s aroma before the pot is covered.

The rice then cooks entirely by absorption under a tight lid. There are no additional vegetables or garnishes, so the grain remains the focus.

Ingredients

• 1 teaspoon good oil
• 1/4 teaspoon whole cumin seeds
• 1 cup basmati rice
• 2 cups water
• 1/2 teaspoon salt, or to taste

Method

Heat the oil in a medium pot over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the basmati rice, water, and salt and bring to a boil. Reduce to a simmer, cover tightly, and cook for 20 minutes. Makes 3–4 servings.