Jeera Rice with Cumin Seeds and Ghee

Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

In a heavy-bottomed pot, melt the ghee over medium heat.

Add the cumin seeds to the ghee and let them sizzle for about 30 seconds, or until fragrant. Be careful not to burn them.

Add the rinsed rice to the pot and stir gently to coat the grains with the ghee and cumin seeds.

Pour in the water and add salt. Bring the mixture to a boil.

Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until all the water has been absorbed and the rice is cooked through.

Remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and fluff up.

Fluff the rice gently with a fork before serving.