Jeera or cumin rice combines many flavors of India. It is a fragrant, delicate and tasty dish which can be served alone with some tomatoes and cucumber or paired with a meat dish such as mutton curry or tandoori chicken.
- White basmati rice – 2 cups washed, rinsed and soaked in cold water for 30 minutes
- Medium red onion – 1 finely sliced
- Garlic – 3 cloves minced
- Ginger – 1 inch piece minced
- Bay leaves – 1 leaf
- Cinnamon sticks – 1 inch piece broken
- Cloves – 3 pods roughly ground
- Cardomom – 3 pods roughly ground
- Cumin seeds – 1 tablespoon
- Star anise – 1 broken
- Salt – 1 teaspoon
- Ghee (or butter) – 2 tablespoons
- Heat the ghee in a saucepan over medium heat.
- Add the onions and stir fry until golden.
- Add the garlic, ginger and stir fry for 30 seconds.
- Add the cumin seeds, cardomom, cloves, bay leaf, cinnamon, star anise and stir fry until fragrant.
- Add the rice. Mix well until the rice is evenly coated with ghee.
- When the rice starts crackling, add 3 1/2 cups of water.
- Cook until the rice is done. This can be done in the saucepan or in a rice cooker.
- Fluff with a fork and serve hot.