Jeera Rice

1. 1
   prep

   Prepare the rice.

   Rinse the brown basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. This helps it cook more evenly. After soaking, drain the water completely.

   TIPSoaking brown rice is crucial for a softer texture and faster cooking time.
2. 2
   temper

   Temper the whole spices.

   1.Place a medium pot or saucepan over medium heat.

   2.Add the ghee and let it melt.

   3.Add the bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until fragrant.

   4.Add the cumin seeds and let them sizzle and turn golden brown for another 30 seconds. Be careful not to burn them.

   TIPLetting the cumin seeds splutter properly releases their maximum flavor into the ghee.
3. 3
   saute

   Toast the rice.

   Add the drained rice to the pot. Gently sauté for 1-2 minutes, stirring carefully to coat the grains with the spiced ghee. This toasting step adds a lovely nutty flavor.

4. 4
   simmer

   Cook the rice.

   1.Pour in the water and add the salt. Stir once.

   2.Bring the water to a rolling boil.

   3.Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.

   TIPAvoid opening the lid while the rice is simmering to prevent steam from escaping.
5. 5
   rest

   Let the rice rest.

   Turn off the heat but keep the pot covered. Let the rice rest for at least 5-10 minutes. This allows the grains to absorb any remaining moisture and become perfectly fluffy.

6. 6
   garnish

   Fluff and garnish.

   Open the lid and gently fluff the rice with a fork to separate the grains. Garnish with freshly chopped coriander leaves before serving.

   TIPUsing a fork instead of a spoon to fluff the rice prevents the grains from breaking.

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