Ingredients:
2 1/2 basmati rice
5 cups water
2 tablespoons vegetable oil
16 whole cloves
8 black cardamom pods
3 bay leaves, preferably fresh
2 cinnamon sticks
2 teaspoons black peppercorns
2 teaspoons cumin seeds
2 teaspoons coriander seeds
salt
some cilantro, chopped or in sprigs
Directions:
Rinse the rice (put it in a strainer to make this easier), until the water runs clear.
Put the rice in a bowl, cover with the water and set aside to soak, soak 30 minutes.
In a large saucepan or dutch oven, heat the oil and toast all the spices for one minute.
Drain the rice and add to the pan.
Cook 3 minutes, stirring frequently, until opaque and lightly golden.
Add 5 cups of water (you may use the reserved soaking water, but I usually just use fresh water).
Bring to a boil, lower heat, cover, and simmer for about 15 minutes.
You may need to add additional water or cook a bit longer for the rice to get soft.
When the rice is served, remind diners that the whole spices are for decoration, not eating.
Servings: 4-6
Time preparation: 38 min.
Time total: 56 min.