Jeera Rice

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Method

1. 1Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes.
2. 2Drain the soaked rice and set aside. Keep the water used for soaking.
3. 3Heat a heavy-bottomed pot over medium heat. Add cumin seeds and dry roast for 30 seconds until fragrant.
4. 4Add the drained rice and gently toss to coat with the cumin. Cook for 1 minute, stirring constantly.
5. 5Pour in 400 ml of water (or enough to cover rice by 2 cm) and add salt to taste.
6. 6Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes.
7. 7Turn off the heat and let the rice rest, covered, for 5 minutes. Do not lift the lid.
8. 8Fluff the rice gently with a fork, ensuring the cumin seeds are evenly distributed. Serve warm.