Kala Jeera rice, also known as baby basmati, is a minature version of basmati rice. It is exceptionally tender and absorbs flavor quickly. This simple and basic curried preparation is a perfect accompaniment to meats or vegetables.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients
Serves 4
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1 Tablespoon Neutral Cooking Oil
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1 Green Cardamom, lightly crushed
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1/2 Teaspoon Nigella/Black Caraway (Kalonji)
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1/2 Teaspoon Cumin Seed
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1/2 Teaspoon Fenugreek Leaves, crushed
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1 Teaspoon Kosher Sea Salt Flakes
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1 1/2 Cups Water
Directions
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In a 1 quart sauce pan add the oil, place over a medium heat.
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Add the cardamom, nigella, cumin and mustard seeds. Fry for 1-2 minutes until the spices begin pop, add the crushed fenugreek, black pepper and rice. Stir 3-4 times and add the water and salt.
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Bring this to a boil. Cover, turn the heat to a simmer and cook for 15-20 minutes until the water has been absorbed. Remove the pan from the heat and set aside covered for 5 minutes.
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Fluff with a fork and serve garnished with fresh chopped parsley or cilantro.