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- 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.
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