Wash the rice until the starch clears and then soak for at least 30 minutes
Heat up the oil in a deep pan
Add the bay leaf, black cardamom, cinnamon stick and the cumin seeds and sauté for 1-2 minutes {See note 1)
Add the drained basmati rice and sauté for about 1 minute alongside the whole spices
Add the water and salt. Cook on high heat for 5 minutes until the water is almost evaporated
Once the water is almost evaporated add the coriander and mix together.
Cover the rice with a tight lid, reduce the heat to low and cook for 6-8 minutes. (See note 2)
Serve alongside your favourite Indian curry!
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