Michelle served the Coconut Lentil Curry with Cumin Basmati Rice in the South Arm Older Adults Cooking Club.
This is another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala.
Ingredients
- 2 cups basmati rice (we used Jasmin rice as this is the rice available in the kitchen pantry)
- 3 cups cold water for soaking
- 1/4 cup coconut oil (ir canola oil)
- 1 tablespoon cumin seeds
- 1 cup finely chopped onions
- 3 3/4 cups water for cooking
Source: Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala
Instructions
 Wash basmati rice twice in cold water. soak rice in 3 cups cold water for 15 minutes. |
 Meanwhile, heat oil in a medium pot for 1 minute on medium-high heat. Add cumin seeds, stir and allow to sizzle for about 30 seconds. |
 Add onions and saute for 4 to 5 minutes, or just until edges are brown. Turn off heat. |
 Drain the rice as much as possible. Add rice to the onions. Stir well to combine. |
 Add water.
Turn on heat to high and bring to a boil. Once the water is boiling, lower the heat to just a simmer, cover the pot and cook for 18 to 20 minutes. Take off lid, fluff with fork and serve. |