4 cups Basmati rice
2 tablespoons olive oil
1 teaspoon cumin seeds
6 cups water (room temperature)
4 to 6 pieces green cardamom
Salt to taste (optional)
Pour rice into pot and add cold water. Stir gently, then drain water.
In separate pot, heat olive oil and fry cumin seeds until golden brown.
Add green cardamom and cook for about 10 seconds.
Add water and bring to boil over high heat, then add rice.
Stir gently, 2 or 3 times, until water is absorbed. (Water is absorbed when bubbles rise from small pores on the surface of the rice.)
Stop stirring and reduce heat to a very low simmer and cover the pan with its lid (tight). Let it cook for around 8 to 10 minutes.
Turn off the heat and let it sit for around 10 to 12 minutes.
Give the rice soft stir. The rice becomes non-sticky and fluffy and produces nice aroma.
Serve the rice with desired curry.
Recipe courtesy of Kharma Bhotia.