Jeera Rice

• 300g basmati rice
• 1 tbsp ghee
• 1½ tsp cumin seeds
• 1 bay leaf
• 2 green cardamom pods, lightly crushed
• 450ml water
• 1 tsp salt

Rinse in several changes of water until it runs clear.

Soak in fresh water, then drain well. Soaked grains cook up longer and don't break.

Heat the ghee in a heavy pan over medium heat. Add the cumin, bay and cardamom and fry until the seeds darken and crackle.

Add the rice and stir gently to coat each grain.

Add the water and salt, bring to the boil, then cover tightly and cook on the lowest heat.

Leave covered, off the heat, then fluff with a fork.