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Traditional rice


Pair that rich, curry gravy with a light, fluffy rice. Serves 2

Recipe courtesy of Shivani Dhamija


  • 1 cup (250 ml) uncooked basmati rice
  • salt to taste
  • 1 tsp (5 ml) ghee or oil
  • ½ tsp (2.5 ml) cumin seeds
  • 1 small onion, cut into long, thin slices


  1. Rinse rice, then soak for 30 minutes.
  2. Boil rice in 2 cups (or more) of water.
  3. In a pan, heat ghee or oil. Add cumin seeds when oil is hot.
  4. When cumin seeds splutter, add onion and stir until golden brown. Remove from heat.
  5. Add pan contents and salt to taste to boiling rice.
  6. If finished rice is wet, strain for 5 minutes to dry it.

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