Servings 5
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 tsp coriander seeds
- 1/2 tsp anise seeds
- 1-2 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp freshly ground black pepper
- 2 cups long grain rice preferably jasmine
- 2 1/2 cups of water see note below
- 1 tsp salt
Instructions
- In a large pot set over medium heat, heat the oil and saute the onions and garlic till starting to brown
- Add the spices and stir around for up to 30 seconds. This increases fragrance and flavour.
- Wash the rice and add it straight into the pot. Stir the rice around for about 2-3 minutes to toast and allow the rice to be well coated by the spices.
- Add in water and salt. Cover well and bring the pot to a boil, still over medium heat. Once bubbling, turn the heat to low. Keep the rice covered and let it cook for about 25 minutes or until tender. Turn off the heat, allow the rice to rest for about 5 minutes then it is ready to serve.
Notes
The water ratio is 1 part rice to 1.25 parts water for jasmine rice, but if you are cooking regular long grain, you can go as high as 1 part rice, 1.5 parts water. So for 2 cups of rice, use 3 cups of water