Jeera Pulao (Cumin Rice)

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 mins

7 oz - long grain (Basmati) rice

1 tablespoon - vegetable oil

1½ teaspoons - cumin seeds

2 - bay leaves

1 - black cardamom

½ teaspoon - whole black peppercorns

4 - cloves

1 teaspoon - salt

1 pint - water

1 tablespoon - coriander leaves (to garnish)

Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Heat the oil in a large pan and add the cumin seeds (Jeera), bay leaf, cardamom, whole black peppers and cloves, stirring for a few minutes until the cumin seeds pop.
Drain the rice then add it to the pan with the salt, mix well and pour in the water. When the water begins to boil, reduce the heat, cover with a lid and allow to simmer (rolling boil) for 15-20 minutes until water is completely absorbed. Check the rice after about 10 minutes and, if necessary, add a little more water (if the water is evaporating too quickly before the rice is cooked, it generally means you have the heat turned too high).
Garnish the Jeera Pulao with chopped coriander leaves and serve hot with a cup of yoghurt, some tomato chutney or a mild vegetable curry.