Ingredients
1 cup/200 g basmati rice, picked and clean for debris
1 Tbsp ghee or neutral oil
1 Tbsp cumin seeds
1 tsp coarsely ground black pepper
2 cups/480 ml water
Instructions
- Rinse the rice in a fine mesh strainer over running cold tap water until the runoff is no longer cloudy. Soak the rice in enough cold tap water to cover the rice by 1 in/2.5 cm for 30 minutes. Discard the water, rinse the rice once more, and drain well.
- Heat the ghee in a medium saucepan over medium heat. Add the cumin and black pepper, and cook until the seeds sizzle and turn golden brown and fragrant, 30 to 45 seconds.
- Add the drained soaked rice to the saucepan and fry the rice until the grains are coated in the fat and stop sticking.
- Add the water and season with salt. Bring the water to a boil over medium-high heat, reduce to a simmer, cover with a lid, and let cook until all the water evaporates, about 10 to 15 minutes. Do not stir the rice during cooking. Remove from the heat and keep the rice covered for 5 minutes. When ready to serve, fluff the rice with a fork. Leftovers can be stored in an airtight container for up to 3 to 4 days in the refrigerator.
Notes
- When making basmati rice, use good quality basmati rice that’s been aged for at least a year (the manufacturer’s label should indicate this).
- Do not touch the rice too much during rinsing. This can break the grains.
- Do not stir the rice during boiling, as this will break the grains and make the liquid sticky.
