Fragrant basmati rice tempered with cumin seeds and whole spices. This simple yet aromatic North Indian side dish pairs perfectly with any curry and is a restaurant staple.
Md Afroz Alam
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20
Cook Time
4
Servings
0
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Easy
Difficulty
Wash basmati rice in several changes of water until water runs clear. Soak in fresh water for 20 minutes, then drain completely. This removes excess starch and ensures fluffy rice.
Soaking basmati rice allows the grains to elongate more when cooked.
Heat ghee in a heavy-bottomed pot. Add cumin seeds and let them splutter and turn slightly brown. Add bay leaves, cardamom, cloves, and cinnamon. Sauté for 30 seconds until aromatic.
Don't burn the cumin - it should be fragrant and lightly browned, not black.
Add drained rice and gently sauté for 2 minutes, coating each grain with ghee. Add 3 cups water and salt. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover tightly with a lid, and cook for 12-15 minutes without opening the lid. Turn off heat and let stand covered for 5 minutes.
Don't lift the lid while cooking - steam needs to stay trapped for perfectly cooked rice.
Gently fluff rice with a fork, removing whole spices if desired. Garnish with chopped coriander and a squeeze of lemon juice if using. Serve hot with dal or curry.
Fluff gently with a fork, not a spoon, to avoid breaking the delicate grains.
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