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Cumin Get It — Chili-cumin basmati rice

Chili-cumin basmati rice. Read the full method and preparation notes before starting.
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Ingredients Method Notes

Ingredients
  

  • 1 cup dry basmati rice
  • Chicken broth and water, using the normal liquid amount for the rice cooker or pot and replacing about 1/2 cup of the water with chicken broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt, or less if the chicken broth is salty
  • 1 teaspoon cooking oil
  • 1 small garlic clove, minced, optional
  • 1 teaspoon apple cider vinegar, optional, to finish

Method
 

  1. Rinse the basmati rice until the water runs mostly clear.
  2. Add the rice, chicken broth and water, cumin, chili powder, smoked paprika, salt, cooking oil, and garlic to the rice cooker or pot.
  3. Cook according to the rice cooker instructions or your usual stovetop method for basmati rice.
  4. Let the cooked rice rest covered for 10 minutes.
  5. 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.