Serves: 4
Total Calories: 45

1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 1/2 tablespoons peanut oil or melted ghee
1 teaspoon cumin seeds
2 bay leaves
1 stick cinnamon (2-inch), broken
5 green cardamom pods, crushed lightly to break the skin
4 black cardamom pods, crushed lightly to break the skin
8 to 10 whole cloves
1/2 teaspoon coarsely ground black pepper, or to taste
3/4 teaspoon salt, or to taste
Finely chopped fresh cilantro

1. In a medium bowl, soak the rice in the water, about 30 minutes.

2. Heat the oil (or ghee) in a large saucepan over medium-high heat and add the cumin seeds they should sizzle on contact with the hot oil. Lower the heat to medium, then quickly add all the remaining spices and cook, stirring, about 1 minute.

3. Add the rice plus the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 45
Calories from Fat: 45

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