Jeera Rice

Method

1. 1

   Rinse and soak

   Rinse the rice in cold water until the water runs mostly clear. Soak for 20 minutes, then drain well.

2. 2

   Temper the spices

   Set a heavy-based saucepan over medium heat and melt the ghee for about 1 minute. Add the cumin seeds, bay leaf, cardamom and cinnamon; fry for 30 to 45 seconds, stirring, until the cumin smells toasty and begins to crackle.

3. 3

   Coat the rice

   Add the drained rice and stir gently over medium heat for 1 minute, until the grains look glossy and are coated with ghee.

4. 4

   Add water and simmer

   Pour in the water and add the salt. Bring to a boil over high heat, about 3 to 5 minutes.

5. 5

   Cover and cook

   Cover tightly and turn the heat to its lowest setting. Cook for 12 minutes, until the water has been absorbed and small steam holes appear on the surface.

6. 6

   Rest and fluff

   Turn off the heat and leave the covered pan to stand for 10 minutes. Remove the lid and whole spices, then fluff gently with a fork; the grains should be tender and distinct.

Tips

• Keep the heat moderate while frying the spices so the cumin does not burn and turn bitter.
• Avoid vigorous stirring after adding the rice, which can break the grains.
• Do not lift the lid while the rice cooks, as escaping steam can leave it undercooked.

Swaps

• Use unsalted butter instead of ghee.
• Use a small piece of cassia bark instead of the cinnamon stick.

Storing

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days; reheat until steaming hot.