Jeera Rice (Indian Cumin Seed Rice) --Vegan
1 cup basmati rice, long grain
2 cups water (plus extra to wash and soak rice)
1 Tbsp vegetable oil
1 Indian bayleaf (Tej Patta)
1 one-inch long cinnamon stick (Taj)
4 whole cloves
1 tsp cumin seeds (Jeera)
1/2 tsp salt (to taste)
(optional) one serrano pepper or other green chile pepper, seeded and deveined
Rinse the basmati rice in a fine-mesh sieve under cold water, until water runs clear. Then soak rice completely covered in cold water for 30 minutes. Drain rice and set aside as you begin the next steps.
Heat vegetable oil in a large pot, until shimmering. Add the whole spices and toast them lightly, stirring often, until the cumin seeds are fragrant. Watch carefully so that they don't burn. Add chopped green chile and rice, and toast rice, stirring often, for about 2 minutes. Add water and salt and stir well. Bring the rice to a rapid boil, then reduce heat to lowest setting. Cover and simmer for about 6 minutes, or until all the water is absorbed and the rice is tender. Turn off the heat, and let the rice rest for about 5 more minutes to finish cooking. Fluff with a fork, adjust salt to taste, and remove the large pieces of bay leaf and cinnamon stick.
Serve with your favorite Indian main dish. We paired ours with our Vegan Red Lentil Curry.