Zeera Rice (Pakistani Cumin Rice)

Ingredients

• 300 g long-grain basmati rice
• 2 tbsp ghee (or neutral oil)
• 2 tsp whole cumin seeds (zeera)
• 3 green cardamom pods, lightly crushed
• 3 cloves
• 1 cinnamon stick, about 4 cm
• 1 bay leaf
• 1 green chilli, slit lengthways
• 1½ tsp salt, or to taste
• 500 ml water
• 2 tbsp fresh coriander, finely chopped, to finish
• 1 tsp lemon juice, to finish (optional)

Instructions

1. Put the rice in a large bowl and cover with cold water. Swirl gently with your fingers, drain, and repeat 4 to 5 times until the water runs almost clear.
2. Cover the rinsed rice with fresh cold water and soak for 30 minutes. Drain well in a strainer and let it sit for a few minutes so it is not dripping.
3. Heat the ghee in the pot over medium heat. Add the cumin seeds, cardamom, cloves, cinnamon and bay leaf, and cook for 30 to 40 seconds until the cumin sizzles and turns a shade darker and smells nutty. Do not let it burn.
4. Add the slit green chilli and the drained rice. Stir gently for 1 minute so each grain is coated in the ghee.
5. Pour in the water and add the salt. Stir once, then taste the water; it should be lightly salty. Raise the heat to high and bring to a full boil.
6. Cook uncovered on high until most of the water has been absorbed and small steam holes appear on the surface, about 5 minutes. Do not stir from here on.
7. Cover with the tight lid, turn the heat to the lowest setting and cook for 10 to 12 minutes, until the grains are tender and the water has completely gone.
8. Turn off the heat and leave the pot covered for 5 minutes to let the rice steam and firm up.
9. Remove the bay leaf and cinnamon if you wish. Fluff the rice gently with a fork, sprinkle with coriander and lemon juice, and serve hot.

Tips

• Rinse until the water is nearly clear. This removes surface starch and keeps the grains separate.
• Use a fork to fluff, not a spoon, so the long grains don't break.
• Keep the lid tight during the final steam. If your lid is loose, place a clean kitchen towel under it.
• Fry the cumin only until it sizzles and darkens slightly. Burnt cumin tastes bitter.