Rice with Cumin

Cooking Instructions

In a large, deep frying pan or saucepan, heat the ghee over medium heat. Add the cumin seeds and chili pepper and saute until the cumin seeds pop and release their aroma. Add the onions and saute until golden brown. Add the carrots and cook, stirring constantly, for 10 minutes. Mix in the rice and cook, stirring, for 3 minutes. Add the water and bring to a boil. Reduce the heat and add the salt. Cover and simmer until every grain of rice is well done, about 30 minutes.

Meanwhile, preheat the oven to 450 degrees F.

Place the tightly covered pan in the oven and turn off the heat. Allow to sit for 5 to 10 minutes to absorb excess moisture.

Serve with raita, pickles, and pappadams.

Wine Pairing(s)

Tinto Lena

Cubero Calatayud Tinto

Telmo Rodriguez 'G' Dehesa Gago

Mas Igneus Priorat FA206

Bajoz Tinta de Toro

Candidato Tempranillo

O. Fournier Spiga

Cims de Porrera Solanes

Gazur Ribera del Duero

Aresan Red