Jeera Rice – Authentic Cumin Rice

Ingredients

• 280g (1 1/2 cup) good quality Basmati rice
• 530ml (2 1/4 cups) water
• 2 tbsp ghee or butter
• 1 tbsp cumin seeds
• 1 cassia (Indian) bay leaf
• 4 green cardamom pods, lightly crushed
• 1 x 5cm (2 inch) cinnamon stick
• 3 cloves
• 1 – 2 red bullet chillies, finely chopped (optional)
• 1 tsp salt
• 2 tbsp fresh coriander (cilantro), finely chopped

Steps

1. Place the rice in a bowl and cover with cold water. Swirl the water around with your hand. The water will become milky from the starch on the rice. Pour this cloudy water out and repeat about 5 times until the water is almost clear.
2. Cover the rice with water to soak for at least 30 minutes or a few hours.
3. When you are ready to cook, heat a sauce pan that has a tight fitting lid over a medium-high heat and melt the ghee. Stir in the cumin, the other whole spices and red chilli (if using) and allow it all to sizzle in the hot ghee for about a minute.
4. Stir in the soaked and strained rice and move it around in the pan to coat with the spiced ghee mixture. Add about a tsp salt or to taste.
5. Add the water and cover the pan. Bring to a boil over a high heat and then turn off the heat. Do not be tempted to lift the lid. Just set a timer for 40 minutes and walk away.
6. After 40 minutes, lift the lid and stir very gently with a fork or chopstick. Do not stir too vigorously as Basmati rice has a tendency to split and become mushy if stirred too hard.
7. Top with the chopped coriander (cilantro) and serve on its own or with your curry, dal or chutney of choice.