Classic Jeera Rice

Method

1. 1

   Rinse and soak

   Wash the rice in cold water until it runs clear, then soak 20 minutes. Drain thoroughly.

2. 2

   Temper the cumin

   Heat the oil in a heavy-bottomed pot over medium heat. Add the cumin seed, bay leaf and cardamom, and fry 30–40 seconds until the cumin crackles and turns fragrant.

3. 3

   Add the rice

   Tip in the drained rice and stir gently for a minute, coating each grain in the tempered oil without breaking them.

4. 4

   Add water and salt

   Pour in the water, season with salt, and bring to a rolling boil.

5. 5

   Simmer covered

   Cover tightly, reduce the heat to the lowest setting, and cook undisturbed for 12 minutes.

6. 6

   Rest and fluff

   Remove from heat and let it rest, covered, for 8–10 minutes before fluffing gently with a fork. Scatter coriander over the top and serve.