Black peppercorn and cumin rice

Black peppercorn and cumin rice

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

There is always steamed white rice left over in an Indian home. You can add all kinds of ingredients to make complex dishes, but a really good way to refresh left-over rice is with this simple recipe. It is so popular that steamed rice is often cooked specifically to make this dish in its own right. In the Spice Kitchen we are always surprised at how many people ask specially for it. You can serve it as part of an Indian meal, but it is also delicious with a stew or casserole.

Ingredients

Quantity Ingredient
60g Ghee
or 60ml vegetable or canola oil
1 teaspoon black peppercorns
1 teaspoon cumin seeds
280g cooked basmati rice or other long-grain rice, (see note)
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the ghee or oil in a wok or large frying pan over a medium heat. Add the peppercorns and cumin seeds and cook, stirring occasionally, for about 1 minute.
  2. Stir in the cooked rice and salt and heat through, stirring continuously to break up any lumps of rice, for about 4 minutes. Serve hot.

Note:

  • You will need 125 g of uncooked rice to yield 280 g of cooked rice.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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