RecipeTin Eats (Nagi) 

Serves 4

Ingredients

• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1½ tbsp coriander seeds
• 1 cup basmati rice (or long grain)
• 1¼ cup water (see notes)
• 1 tin brown lentils, drained (400g / 14oz)
• ½ tsp ground turmeric
• 1½ tsp ground cinnamon
• 1 tsp sugar
• 1 tsp salt
• Black pepper

Crispy Fried Onions

• 3 large or 4 small onions, very finely sliced
• 1 cup / 250 ml vegetable or sunflower oil
• Salt

Instructions

Crispy Onions

1. Heat oil in a medium saucepan over medium high heat. Add about ⅓ of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.

Rice

1. Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
2. Cook for a couple of minutes until the spices are fragrant.
3. Add the rice and stir to coat with the oil and spices.
4. Add the water and lentils.
5. While it comes to boil, add all the other spices, salt and pepper.
6. When it comes to a boil, turn it down to medium­ low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
7. Remove from heat and let it rest for 10 minutes ­ during this time, any residual liquid will absorb.
8. Fluff rice with a from and adjust the seasoning with more salt if you wish.
9. Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

Notes

1. Different rices and brands require different ratios of rice to water. Typically for long grain and basmati rice it is 1 cup of rice to 1½ cups of water, but you should check the package instructions. Whatever the water quantity