Indian Jeera (Cumin Seed) Fried Rice

• 1 cup (225 ml) basmati rice (substitute with plain rice)
• 1-1/2 tsp (7 ml) fresh coriander leaves (finely chopped)
• 1/2 tsp (2 ml) cumin seeds
• 1 tbsp (15 ml) butter
• 2 cups (475 ml) water
• 3/4 tsp (4 ml) chicken stock cube (optional)
• salt to taste

1. Wash the basmati rice and soak it for 30 minutes, and then drain.
2. Heat 1 tbsp (15 ml) butter in a pan, add cumin seeds.
3. When the cumin seeds begin to crackle, add the drained rice, and gently stir for a few seconds.
4. Then add salt and crumbled chicken stock cube, and mix gently.
5. Add 2 cups (475 ml) water, bring to a boil over high heat, and then simmer until the rice is cooked.
6. Lastly, add coriander leaves, and mix it in with a knife or a fork to prevent the rice grains from breaking.

basmati rice, fresh coriander leaves, cumin seeds, butter, water, chicken, salt

Taken from online-cookbook.com/goto/cook/rpage/000717 (may not work)