Cumin Rice

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Lynley Ruck


  • 2 cups uncooked basmati rice
  • 2 teaspoons cumin seeds
  • 1 tablespoon butter or ghee
  • 4 cups water
  • salt and a dash of lime juice to taste


Heat the ghee in a large heavy-bottomed pot for about 2 minutes on a medium heat, add the cumin seeds and fry for 2 minutes till the seeds are fragrant. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all the water has evaporated.

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