
Jeera (cumin) perfumes the rice along with other spices you would typically find in a garam masala. Serve with mango chutney.
Serves 6
Ingredients
- 1 1/2 cups (375 mL) basmati rice (uncooked)
- 2 tablespoons (30 mL) vegetable oil
- 2 teaspoons (10 mL) cumin
- 1-inch (2.5 cm) piece cinnamon stick
- 4 green cardamom pods, cracked open
- 1 bay leaf
- 2 to 3 cloves
- 5 to 6 black peppercorns
- 2 to 3 star anise
- 3 cups (750 mL) water
- Fresh sprigs of cilantro, for garnish
Directions
- Wash the basmati rice to remove the outer starch on the grain by swishing around the rice in a large bowl of water. Strain and repeat until the water runs clear. Place the rice in enough water to cover by 1 inch (2.5 cm), and soak for half an hour. Drain the rice and set it aside.
- In a sauté pan or saucepan that has a tight-fitting lid, heat the oil over medium heat, then add the cumin and toast for 30 seconds. Add the rest of the spices (cinnamon, cardamom, bay leaf, cloves, peppercorns, and star anise), and stir and toast for 2 minutes, or until fragrant.
- Stir in the rice. Add the 3 cups (750 mL) water and a pinch of salt, bring to a boil over medium-high heat, and cover tightly. Reduce the heat to low. Let the rice cook for 10 to 15 minutes, or until all of the water has been absorbed and rice is light and fluffy.
- Using a fork, fluff the rice. Serve immediately, garnished with the cilantro sprigs.