Recipe
Why make it
Fluffy basmati rice tempered in ghee with toasted cumin, a few whole spices and a slit green chilli. It's a simple side that goes well with any daal, curry or karahi.
Serves 4
+ 4 more in the full recipe
Step 1 of 9
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.
Step 2 of 9
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.
Step 3 of 9
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.
Step 4 of 9
Add the slit green chilli and the drained rice. Stir gently for 1 minute so each grain is coated in the ghee.
Step 5 of 9
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.
The last 4 steps are in the full recipe.
Cook’s tip
Rinse until the water is nearly clear. This removes surface starch and keeps the grains separate.
Ready to cook?
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