Jeera Rice — cumin-tempered basmati

Wash the basmati rice until the water runs clear. Soak in cold water for 20 minutes. Drain.

Heat ghee in a heavy pot with a tight-fitting lid over medium-high heat. Add cumin seeds. When they sputter (10-15 seconds), add bay leaf, cloves, and black cardamom. Stir for 20 seconds.

Add the drained rice. Fry for 2 minutes, stirring gently, until each grain is coated in ghee.

Add 480 ml water and salt. Bring to a full boil, then reduce heat to the lowest setting. Cover tightly and cook for 12 minutes — do not lift the lid.

Remove from heat. Leave covered and undisturbed for 12 more minutes. The residual steam finishes the rice.

Uncover and fluff gently with a fork. Discard the whole spices if preferred. Garnish with fresh coriander.