Directions

• In a cup or small bowl, dissolve the bullion cube in water.
• Add oil to a 2 or 3 quart pot and bring to a medium-high heat.
• Add whole cumin seeds and onion to the pot, reduce the heat to low, and simmer for 4 minutes.
• Add garlic to the pot and stir for 2 minutes.
• In a cup or small bowl, dissolve the bullion cube in water.
• Drain rice, add to pot, and stir well with the onion and garlic mix.
• Add the ground cumin powder, salt, bullion water to the pot, and raise the heat to medium-high and stir.
• Pinch the ends off the green chilies and add the tips and whole chilies to the pot, stir, and bring to a boil. From this point forward, do not stir.
• Boil until the water is below the top of the rice, then reduce the heat to the lowest possible, cover with a sheet of foil to trap in the steam, and put the lid on top to help hold the steam in.
• Cook for about 12 minutes, remove from the heat and let it rest for another 10 minutes. Don't be tempted to remove the cover or foil, just let it sit.
• Remove the cover and foil and gently stir the rice to serve.