Small pot
Small skillet or pot
Fine-mesh sieve
- 1 cup basmati rice
- 2 cups water or vegetable stock
- 1 teaspoon salt
- Pinch of saffron, approximately 8 threads
- 4 tablespoons vegan butter or vegan ghee
- 1 teaspoon dry fenugreek
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds, lightly crushed between your fingers
Temper the spices:
Melt the vegan butter into another small pot over medium-high heat. Add the fenugreek, black mustard seeds, and cumin seeds and cook for 45 seconds to 1 minute or until the mustard seeds begin to pop. Turn off the heat.
Simmer the rice:
Once the water on the rice begins to boil, stir the rice once. Sprinkle the saffron on top and then pour the hot spices along with the butter or oil into the pot over the rice. It will sizzle and pop!
Turn the heat to the lowest setting and cover the rice. Cook for 15–18 minutes or until the rice is fluffy. Turn off the heat and let stand for 5 minutes.
Calories: 174kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Fiber: 1g | Sugar: 1g