vegetarian
gluten freeRinse the rice
Place the Basmati rice in a bowl or sieve and rinse it under cold running water, swishing the grains gently with your fingers until the water changes from cloudy to mostly clear, about 1 to 2 minutes. Drain it very well so the rice toasts nicely in the pot instead of steaming.
Chop the garnish
Finely chop the Coriander and set it aside for the end. If the stems are tender, chop a little of them too for extra fresh flavor.
Melt the ghee
Set a medium heavy pot with a tight-fitting lid over medium heat and add the Ghee. Let it melt completely and heat until it looks glossy.
Bloom the spices
Add the Cumin seeds, Bay leaf, Green cardamom pods, Cloves, Cinnamon stick, and Black peppercorns to the hot ghee. Stir for 30 to 45 seconds, until the cumin sizzles and the spices smell warm and fragrant. Keep the heat moderate so the spices toast gently without burning.
Toast the rice
Add the drained rice to the pot and stir gently for 1 to 2 minutes, coating every grain in the spiced ghee. The rice should look glossy and lightly toasted, but avoid stirring too roughly so the long grains do not break.
Simmer the rice
Pour in the Water and add the Salt. Give everything one gentle stir, bring it to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 12 minutes. Do not keep lifting the lid while it cooks, because the trapped steam is what helps the rice finish evenly.
Rest and fluff
Turn off the heat and let the rice stand, still covered, for 10 minutes. Remove the lid, fluff the rice gently with a fork, and lift out the bay leaf, cardamom pods, cloves, cinnamon stick, and peppercorns if you want a cleaner final dish.
Garnish and serve
Transfer the jeera rice to a serving bowl, or serve it straight from the pot, and scatter the chopped coriander over the top. Serve hot while the grains are light, separate, and aromatic.
