Fragrant East Indian Basmati Rice - cooking recipe

Ingredients

BASIC RECIPE
1/2 teaspoon toasted cumin seed
2 cups water
1 teaspoon olive oil
3/4 teaspoon salt
3 -4 green cardamom pods (or 3/8 teaspoon ground cardamom)
1 cinnamon stick (optional)
1 cup basmati rice
CREATIVE ADDITIONS FOR YELLOW RICE (ADD CURRY POWDER OR TURMERIC FIRST PLUS UP TO 4 OTHERS)
1 teaspoon curry powder or 1/2 teaspoon turmeric
1/8 cup frozen peas
1 tablespoon broken cashews or 1 tablespoon peanuts
1 tablespoon minced fresh cilantro
1 teaspoon minced of fresh mint
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/4 teaspoon black mustard seeds
1/4 teaspoon garam masala seasoning
1/4 teaspoon sesame oil
2 -4 whole dried red chilies or 1 seeded diced green chili pepper

Preparation

TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
RAISE heat to high.
BRING to a boil.
ADD 1 cup basmati rice.
COVER.
BOIL 1 1/2 minutes.
REDUCE heat to lowest setting for 40-45 minutes.
REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
SERVE with your favorite Indian entree and enjoy!