Cumin and Turmeric Rice
For 50 persons
10 medium potatoes
8 cups basmati rice
16 cups of water
16 cups of water
1 1/4 cups of light vegetable oil
5 tps cumin seeds
4 TBS turmeric
1/4 cup kosher salt
We did this in the convection oven.
Peel potatoes and dice into ½ inch cubes. Heat oil in pan and add the cumin seeds and toast until dark (10 seconds). Add potatoes and turmeric and cook until slightly fried. Add rice and add and cook until slightly fried. Add salt to water and add to rice. Stir for a moment to mix and then bring to boil (or return to oven) then reduce to medium low and cook for 10-15 minutes. Reduce heat even more and cook/steam for 10 minutes. Turn off fire and let rest for at least 5 minutes. Fluff and serve.
Cumin & Turmeric Rice
For 4-6 persons
2 medium potatoes
1.5 cups basmati rice
3 cups of water
3 cups of water
4 Tbs light vegetable oil
1 tps cumin seeds
¾ tps turmeric
2 tps kosher salt
What we learned:
The first time we tried this we had our ratios wrong and so ended up making a very salty rice, and way too much of it. This recipe has been corrected to reduce the salt, and make rice for about 50.
The first time we tried this we had our ratios wrong and so ended up making a very salty rice, and way too much of it. This recipe has been corrected to reduce the salt, and make rice for about 50.
