Indian Jeera Rice (Cumin Rice)

Ingredients

1 cup long grain basmati rice
2 tablespoons ghee
2 teaspoons cumin seeds
1 whole bay leaf
2-3 whole green cardamoms
3-4 whole cloves
3-4 whole black peppercorns
1 inch piece of cinnamon
1 teaspoon chopped green chilies (or to taste)
2-3 drops freshly squeezed lime juice
1 teaspoon salt
1 tablespoon chopped cilantro

Directions

Rinse rice with water 2-3 times until the water runs clear.

Soak it in 2-3 cups of water for 30 minutes. Set aside.

Heat ghee in a pan over high heat.

When the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.

Add bay leaf, green cardamoms, cloves, black peppercorns, and cinnamon, and saute for 20 seconds.

Add green chilies and saute for 20-30 seconds.

Drain the rice and add it to the pan along with lime juice, salt, and 2 cups of water. Stir gently.

Reduce the heat to low. Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed and the rice is tender.

Remove the pan from heat and let it rest for 5 minutes.

Remove the lid and fluff gently with a fork. Garnish with chopped cilantro and serve!