Easy and delicious, Fragrant Basmati Rice is a perfect side to any simple protein. So easy to add your own embellishments; both gluten-free and vegetarian.
1cupBasmati ricerinsed in a fine sieve until water runs clear then dried either by shaking the sieve vigorously until no water drips or spread onto a tea towel (or folded paper towels) to dry
2teaspoonscoconut oilor other oil
1teaspoonGheeor unsalted butter
1teaspoonwhole cumin seeds
1teaspoonwhole black or brown mustard seedsif you don't have, add another ½ teaspoon cumin seeds
½teaspoonground cumin
1teaspoonor to taste, curry powder
Salt to taste
2cupswatermost Basmati has a ratio of 1 cup rice to 2 cups water, but check yours to be sure. Add the water they tell you to, not what I tell you to
Heat the coconut oil and ghee together in a pan with a tight-fitting lid; add the cumin and mustard seed and sauté for 2 - 3 minutes over medium-low heat, or until you can smell them (don't let them burn); then add the dried rinsed rice. Sauté the rice until the edges are just beginning to turn translucent and the rice kernels are coated; about 3 minutes. Stir in the cumin powder and curry along with a nice pinch of salt, stir in the water and bring to a simmer. Cover and simmer over low heat until the water is absorbed, check after 15 minutes but more than likely it will be 20 minutes. Add your optional ingredient; if using the peas, allow them to sit on top of the rice in the covered pot for 3 minutes; then stir, fluff and serve.