Prep 5 mins
Cook 15 mins
A nice side to a curry, quick and tasty.
- 20 g butter
- 2 large yellow onions
- 2 teaspoons cumin seeds
- 1 1⁄2 cups basmati rice
- 3 cups chicken stock
- Heat Butter in medium pan, cook finely chopped onion and seeds, stirring until onion is browned lightly.
- Add rice, cook stirring, 1 minute.
- Stir in stock, simmer, covered for about 15 minutes or until rice is just tender.
- Remove from heat, fluff rice with a fork, stand, covered for 5 minutes.
very good, I used 1/4 teaspoon cumin powder instead of the seeds, also added in some cayenne pepper and used turkey broth I keep in the freezer in place of chicken stock, I also sauteed 2 tablespoons fresh minced garlic with the onions, thanks for sharing hon!...Kitten:)
Great flavor! Basmati and onion-who knew? I cooked the onion is some water instead of butterWhen it was time to add the cumin seed I discovered that I don't seem to have any. So, I used corriander seed and the whole thing worked out really well for me. I cut the amount to a single serving and have enough for 2 generous servings. I'm glad that I have some for tomorrow! I served this with garlic and herb chicken and baby carrots and okra cooked together.
Very tasty - liked the spicing and onion. Good side to an herbal, roasted chicken.