• 2 Tbsp. canola oil
  • 2 Tbsp. cumin seeds
  • 1/2 Tsp. curry powder
  • 4 cups water
  • 2 cups basmati rice
  • 2 Tsp. salt

1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking. Add cumin seeds, curry powder and cinnamon and toast for 1 minute.

2. Add 4 cups water and bring to a boil. Stir in rice and salt.

3. Reduce heat to low; cover and cook 15 to 18 mintues until all water is absorbed and rice is tender.

(Copyright 2001 The National Turkey Federation. All Rights Reserved)