Jeera Pulao

Ingredients

• 1 cup long grain (basmati) rice
• 2 cups water
• 1 1/2 tsp cumin seeds
• 1 tbsp oil
• Salt to taste
• 2 bay leaves
• Cloves
• Few whole black pepper
• 1 black cardamom

Method

1. Clean and wash the rice. Wash and drain 2–3 times, then soak in water for 10–15 minutes.
2. Heat oil and add cumin seeds, bay leaves, cardamom, whole black pepper, and cloves.
3. When the cumin seeds splutter, add rice and salt, mix well, and pour in the water.
4. When it starts boiling, reduce the flame to low and cover partially.
5. Cook until holes appear on the surface and water is completely absorbed.
6. Serve hot with any gravy or raita.