Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
In a pot heat the ghee or oil over medium heat until hot.
Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
Add the rice and cook stirring constantly for about 2 minutes.
Add water and salt increase the heat and bring to boil again.
Reduce the heat, cover and let cook until water is adsorbed.
Let rest for 5 minutes before serving.
Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.
This is a very easy, tasty Indian inspired side dish that fits with many dishes depending on the spice you use. I would like to call this recipe “jeera rice”, but since I did not have whole cumin (aka jeera) on hand I had to add little cumin ground and adapt the spices to what I had on hand.
You can adapt the quantity of spices (and the kind) to your need and taste, up to you…