Aromatic Basmati Rice

1. 1
   prep · ~2 min

   Wash and soak the rice.

   Rinse the basmati rice under cold running water 3-4 times until the water runs almost clear. Soak in fresh water for 20 minutes, then drain completely.

   TIPSoaking is essential — it helps the grains elongate and cook up fluffy instead of sticky.
2. 2
   saute · ~1 min

   Bloom the whole spices.

   1.Heat ghee in a heavy-bottomed pot over medium heat until it shimmers.

   2.Add cumin seeds and let them sizzle until fragrant (15-20 seconds).

   3.Add cardamom, cloves, cinnamon, and bay leaf. Sauté until aromatic (30 seconds).

   TIPDon't let the spices burn — medium heat is enough to release their oils.
3. 3
   saute · ~2 min

   Toast the drained rice.

   Add the drained rice to the pot. Gently stir and toast for 1-2 minutes until the grains are coated in ghee and turn slightly opaque.

4. 4
   boil · ~3 min

   Add water and salt, then bring to a boil.

   Pour in 3 cups of water and add the salt. Stir once gently. Increase heat to high and bring the water to a rolling boil.

5. 5
   simmer · ~20 min

   Simmer and steam until fluffy.

   1.Once boiling, reduce heat to the lowest setting.

   2.Cover the pot with a tight-fitting lid and simmer for 15 minutes.

   3.Turn off the heat and let the rice rest, covered, for 5 minutes.

   TIPDo not lift the lid during cooking — the steam is what finishes the rice.
6. 6
   mix · ~1 min

   Fluff the rice gently.

   Remove the lid. Use a fork to gently fluff the rice, separating the grains. Remove the whole spices if you prefer, or leave them in for presentation.

   TIPFluff with a fork, not a spoon — a spoon will mash the delicate grains.
7. 7
   serve

   Serve hot with your favorite curry or dal.

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