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
In a 1 quart sauce pan add the oil, place over a medium heat.
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.
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.
Fluff with a fork and serve garnished with fresh chopped parsley or cilantro.