Next in the series of “Learn to cook Indian Food”, I have this simple, yet flavoursome rice that makes a great pair for dal, or any gourmet gravy as well. As part of the series, I started with North Indian Cooking.
There is a marked difference in the way rice is served in states of North India as opposed in South India. In South, the rice is always cooked as such and the completing part is always with curds, where the curds is mixed with rice and eaten. Whereas I have known my North Indian Friends telling me that they never mix curds with rice and eat. More so they even add some spices like cumin while cooking their Basmati rice.
So the rice for the day is made with Shahjeera, with simple spice add and green chilies to give a slight spice to the rice, as I was serving with Masoor Dal and Aloo sabzi.