Indian Jeera Rice

• 2 cups basmati rice
• 3 tablespoons ghee or 3 tablespoons oil
• 1 1/2 teaspoons cumin seeds
• 2 bay leaves
• 1 1/2 teaspoons salt
• 4 cups hot water

1. Wash the rice in luke warm water, drain completely and let it sit.
2. Heat the ghee or oil on medium heat, add the bay leaves and cumin seeds and saute for a minute.
3. Add the rice and saute for a few minutes.
4. Now add the hot water and the salt. Boil until almost all the water has evaporated.
5. Cover and reduce heat to low and cook for another 10 minutes or so - stir often and make sure that it doesn't start to stick to bottom of saucepan.
6. When there is a tiny amount of extra water left in the rice, remove from heat and let the rice sit for a minute. The extra should evaporate as the rice cools a bit.
7. Serve! If you would like, add a dollop of butter to the top.

basmati rice, ghee, cumin seeds, bay leaves, salt, water

Taken from www.food.com/recipe/indian-jeera-rice-230158 (may not work)