Rinse the Rice: Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
Heat the Oil/Ghee: In a saucepan or a deep skillet, heat the oil or gheeover medium heat. Add the cumin seeds and optional whole spices (bay leaf, cinnamon, cloves, and cardamom). Sauté for a minute until the spices are fragrant and the cumin seeds start to sputter.
Cook the Rice: Add the drained rice to the pan and gently sauté for 2-3minutes, ensuring the rice is well-coated with the oil and spices. This step helps to seal in the flavors.
Add Water and Salt: Pour in the water and add salt to taste. Increase the heat to high and bring to a boil.
Simmer: Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
Rest and Fluff: Turn off the heat and let the rice sit covered for 5 minutes. Then, gently fluff the rice with a fork.
Garnish and Serve: If using, sauté the sliced onion in a small pan with a little oil until golden brown and crispy. Use this along with fresh coriander leaves to garnish the Jeera Rice before serving.
