Steamed rice fried with cumin seeds and a little oil until each grain is fragrant, a quick everyday alternative to plain bhat, often paired with a simple tarkari or achar.
Rinse the rice
Wash the rice in cold water two or three times until the water runs mostly clear, then drain well.
Toast the cumin
Heat the oil in a heavy pot, add the cumin seeds and dried chillies, and fry until the cumin turns fragrant and starts to crackle.
Fry the rice
Add the drained rice and salt, and stir for a minute so every grain is coated in the cumin oil.
1 minSimmer covered
Pour in the water, bring to a boil, then cover tightly and cook on low heat until the water is fully absorbed.
Rest and fluff
Turn off the heat and let the rice sit covered for five minutes, then fluff it gently with a fork before serving.
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