Jeera Bhaat

जिरा भात

• Time 20 min
• Serves 3-4
• Made with Satva Cumin Seeds

Cumin in hot ghee until it darkens a shade and smells like a kitchen — no further. Rice on top, lid on, no stirring. What you make when the curry is doing the talking.

Ingredients

• 1 cupbasmati rice
• 1¾ cupswater
• 2 tbspghee
• 1½ tspCumin Seeds
• 1bay leaf
• 2cloves
• ¾ tspsalt

Method

1. Rinse the rice until the water runs clear, soak for 20 minutes, then drain.
2. Heat the ghee and add the cumin. Wait until it darkens a shade and smells toasted - 30 to 40 seconds, no longer.
3. Add the bay leaf and cloves, then the rice. Stir gently for a minute to coat every grain.
4. Pour in the water and salt and bring to a boil. Cover, turn the heat to its lowest and cook 12 minutes. No stirring.
5. Turn off the heat, leave the lid on for 5 minutes, then fluff with a fork.

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