Ingredients
- 1 cup basmati rice
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seeds
- 4 whole cloves
- 4 whole black peppercorns
- 2 cardamom pods
- 1 bay leaf
- 1 ½ cups water
- salt to taste
Why This Dish Is Hard To Resist
Chef's Cooking Tips
- Toast the cumin seeds lightly in oil before adding the rice to release their full aroma.
- Use a tight-fitting lid while cooking to trap steam and ensure the rice cooks evenly.
Step 1
Rins the rice a few times until the water runs clear, then soak it in a bowl of water for at least half an hour. While the rice is soaking, heat some oil in a skillet over medium heat. Add the cumin seeds and cook them, stirring occasionally, until they start to pop and release their aroma, which should take about 2 to 4 minutes. Toss in the cloves, peppercorns, cardamom pods, and bay leaf, and cook everything together for another minute or so until you can really smell the spices.
Step 2
Drain the rice and add it to the skillet, stirring to coat it well with the spices. Pour in about 1 1/2 cups of water and sprinkle in some salt. Cover the skillet and crank up the heat to high for 5 minutes to bring it to a boil. Then, lower the heat to medium and let it cook for another 10 minutes. Finally, turn the heat down to low and let it simmer gently for 15 more minutes.
Step 3
Once the rice is done, take the skillet off the heat and leave it covered to rest for about 15 minutes. When you’re ready, remove the lid and fluff the rice with a fork. Don’t forget to fish out the bay leaf, cardamom pods, cloves, and peppercorns before serving.
