← Nouns Cooking · Indian

Ingredients

• 300 g Basmati rice
• 2 tbsp Ghee
• 2 tsp Cumin seeds
• 1 Bay leaves (optional)
• 2 green cardamom pods (optional)
• 550 ml Water
• 1 tsp Salt
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rinse the rice in several changes of water until it runs almost clear, then soak for 20 min. Drain well.
2. Heat the ghee in a heavy pot over medium heat. Add the cumin, bay leaf and cardamom and let the cumin sizzle and darken slightly, about 30 seconds.
3. Add the drained rice and stir gently for 2 min, until the grains are coated and smell nutty.
4. Pour in the water and salt and bring to the boil. Cover tightly, turn the heat to the lowest setting and cook for 12 min.
5. Turn off the heat and leave covered for 5 min. Fluff with a fork, scatter with coriander and serve.

Tips

• Stir as little as possible once the water goes in, so the long grains stay whole.
• Cool leftover rice quickly and refrigerate within an hour; reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Swasthi's Recipes