CUMIN RICE

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic 'Kammun' via Spanish 'comino' during the Arab rule in Spain in the 15th century.
The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archaeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. In Northern India and Nepal, cumin is known as 'jeera' or 'jira', while in Iran and Pakistan it is known as 'zeera'. Cumin is hotter to the taste, lighter in colour, and larger than caraway or the fennel seed - spices that are sometimes confused with it. The seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in garam masala powder (Also called curry powder in the US).

This recipe is fragrant and tasty. Try serving the rice with a curry or stew and saald!..

CUMIN RICE
Ingredients:
1 1/2 cup basmati rice (wash, soak and drain)
1 pcs green/ fry chilli
1 medium onion-chopped
3 tbsp oil
2 cups chicken stock
1 tbsp cumin powder
1 pc cinnamon stalk
1/2 minced or thinly sliced onion
1 bay leaf
3 whole cloves
1/2 " whole Cinnamon stick
1 tsp canola or olive oil
Salt to taste
Saffron/ yellow color (foods coloring)
A handful of Cilantro leaves

roasted pine nuts


Method:
Heat the oil in a saucepan. Add the bay leaf, cloves, cinnamon and cumi, fry for few seconds.
Stir in the onions and green chilli and saute until the onions are transparent.
Add the rice, water/chicken stock and salt, mix well.
After it comes to a boil, cover the saucepan with a lid and cook on low until the rice is done.
Fluff the cumin rice with a fork and garnish with roasted pine nuts and cilantro leaves and serve.