Before serving, remove whole spices if desired, or simply advise guests to leave them to the side of their plate.
Heat oil in a heavy saucepan over medium heat. Add cumin and saute just until aroma arises, avoid burning. Stir in cinnamon, cardamom, peppercorns and cloves; saute for 10 seconds. Add onion, garlic and ginger; saute until onions are translucent, stirring occasionally so spices don't burn or stick.
Add rice and salt to taste; mix well and saute for 2 Minutes. Add 3 3/4 cups water and bring to a boil. Lower heat to a simmer and cook, covered, for 20 Minutes, until all water is absorbed and rice is tender.
Ingredients
Directions
Heat oil in a heavy saucepan over medium heat. Add cumin and saute just until aroma arises, avoid burning. Stir in cinnamon, cardamom, peppercorns and cloves; saute for 10 seconds. Add onion, garlic and ginger; saute until onions are translucent, stirring occasionally so spices don't burn or stick.
Add rice and salt to taste; mix well and saute for 2 Minutes. Add 3 3/4 cups water and bring to a boil. Lower heat to a simmer and cook, covered, for 20 Minutes, until all water is absorbed and rice is tender.