Jeera Rice

Temper the Cumin: Heat the ghee in a heavy-bottomed pot over medium heat. Add the bay leaf and the cumin seeds. Let the cumin seeds crackle and turn a slightly darker brown (this infuses the ghee with flavor).

Toast the Rice: Add the drained rice to the pot. Stir gently to coat the grains in the cumin-infused ghee. Toast the rice for 1-2 minutes until it looks slightly opaque.

Boil: Pour in exactly 2 cups of water and add 1/2 tsp salt. Bring the water to a rolling boil over high heat.

Cover and Steam: Once boiling, reduce the heat to the absolute minimum. Cover the pot with a tight-fitting lid. Cook undisturbed for 12-15 minutes until all the water is absorbed.

Fluff and Garnish: Turn off the heat and let the pot sit covered for another 5 minutes. Remove the lid and gently fluff the rice with a fork to separate the grains. Garnish with chopped fresh coriander.