Fluffy Basmati Jeera Rice Tempered in Ghee

What you need

• 200 g (1 cup) basmati rice
• 2 tbsp ghee
• 1 1/2 tsp cumin seeds
• 1 Indian bay leaf, or a regular bay leaf
• 420 ml (1 3/4 cups) water, hot
• 3/4 tsp salt

Method

Restated from the original video

1. 1

   Wash the rice in a bowl of cold water, swishing gently and changing the water 3-4 times, until it runs nearly clear.

2. 2

   Cover the rice with fresh water and soak for 30 min, then drain well in a sieve.

3. 3

   Melt the ghee in a heavy pan with a tight lid over medium heat.

4. 4

   Add the cumin seeds and bay leaf and let them sizzle until the seeds darken a shade and smell toasty, 30-60 seconds.

5. 5

   Tip in the rice and stir very gently for 2-3 min so every grain is coated and the rice turns opaque.

6. 6

   Pour in the hot water and add the salt. The water should taste lightly salty.

7. 7

   Boil uncovered over medium-high heat until the water drops below the surface of the rice and small holes appear, 4-5 min.

8. 8

   Cover tightly, turn the heat to the lowest setting and cook for 10-12 min without lifting the lid.

9. 9

   Take the pan off the heat and leave it covered for 10 min.

10. 10

    Fluff the rice gently with a fork, pick out the bay leaf and serve hot.

Imported from salmasrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.