Basmati rice tempered with whole cumin seeds and ghee, a simple everyday North Indian rice dish usually served alongside dal or a rich curry like butter chicken.
Soak the rice
Rinse the basmati rice under cold water until the water runs clear, then soak it briefly.
Temper the whole spices
Heat the ghee in a pot, add the cumin seeds, bay leaf, cardamom pods and cinnamon stick, and let them sizzle until fragrant.
1 minAdd the rice
Drain the rice and add it to the pot, stirring gently to coat every grain in the ghee for a minute.
1 minCook the rice
Pour in the water, season with salt, bring to a boil, then cover and cook on low heat until the water is fully absorbed and the rice is fluffy.
Rest and serve
Turn off the heat and let the rice rest covered before fluffing gently with a fork and garnishing with coriander leaves.
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