By Chili-cumin basmati rice. Read the full method and preparation notes before starting.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Cumin Get It — Chili-cumin basmati rice
Chili-cumin basmati rice. Read the full method and preparation notes before starting.
Ingredients
Method
- Rinse the basmati rice until the water runs mostly clear.
- Add the rice, chicken broth and water, cumin, chili powder, smoked paprika, salt, cooking oil, and garlic to the rice cooker or pot.
- Cook according to the rice cooker instructions or your usual stovetop method for basmati rice.
- Let the cooked rice rest covered for 10 minutes.
- Fluff with a fork. Taste and add apple cider vinegar a little at a time if the rice needs brightness. Do not make it tangy.
Notes
Use chicken broth instead of beef broth for a lighter, cleaner flavor alongside chicken. The rice should remain lightly seasoned so it supports the Lawry's chicken rather than competing with it.
A reliable serving count is not specified in the saved source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.