This rice is a delicious mix of jeera and pepper.
Jeera is the second most important spice in Indian cuisine. It was first cultivated in Ancient Egypt and the Romans used it as we use pepper.
Cumin Casserole is a perfect indian dish with a sweet flavor.
2 cup basmati rice
4 cup water
1 teaspoon cumin (Jeera)
salt to taste
1 tablespoon butter (melted)
1 green pepper
Wash and soak the rice in water for 25 minutes.Heat the butter in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, the green pepper and cook for 3 minutes. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the butter for about 1 minute.Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 20 minutes. Or until is tender.Serve hot.