Indian Jeera Cumin Rice

Rinse the basmati rice under running cold water until the water runs clear.

Soak the rice in cold water for 15-20 minutes.

Heat ghee/oil in a heavy-bottomed pan; add cumin seeds, bay leaf, crushed cardamom pods, cloves, and cinnamon stick. Sauté for a few seconds until aromatic.

Drain the water from the soaked rice and add it to the pan. Stir until the rice is evenly coated with the spices.

Add salt to taste and 2 cups of water, bring it to a boil.

Reduce the heat and cover the pan with a tight-fitting lid. Let it cook for 12-15 minutes or until the water is absorbed and the rice is cooked.

Turn off the heat and let it rest for 5-10 minutes.

Fluff the rice with a fork, remove the bay leaf, and serve it hot.