- 1 cup of basmati rice
- 2-2½ cups of water
- Sea salt to taste
- 1 tablespoon of ghee
- 3 whole cloves
- ½ teaspoon of whole cumin seeds or black cumin seeds called 'jeeri', available in some stores
- 1 small stick of cinnamon
- 1 brown cardamom, called "moti elaichi," available in Indian stores OR 1 small green cardamom
- Wash the rice in 3 changes of water, in the same way that you wash dahls. Rice should always be washed before cooking.
- Heat the ghee on medium heat in the pan you plan to cook your rice in.
- As it heats, add cinnamon stick, cloves, cardamom and cumin seeds in that order. Wait till the cumin splutters and changes color to a darker brown. At this point, you already have all the aroma and "right" smells in your kitchen!
- Lower the heat and add rice to this, taking care not to burn yourself.
- Add the salt and water and raise the heat to high. Bring it all to a boil.
- Then lower the heat to the lowest and cover the pan ¾ of the way. The rice is done when the water is absorbed and the rice grain is tender.
- Serve it with Kadhi or your favorite dish.
I can smell it even as I write this — this one's a winner!
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