Summary

Ingredients

• 200 g basmati
• 8 black peppercorns
• 3 cardamom pods
• 4 cm cinnamon stick
• 1 star anise
• 1 bay leaf
• 1 teaspoon cumin, whole or caraway
• 1 teaspoon salt
• 2 tablespoons oil
• 1 small onion (s), finely chopped
• 1 clove garlic, chopped
• Coriander greens, chopped or fried onions to garnish
• 400 ml water

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Instructions

1. Wash the rice, drain it. Heat the oil. Fry the onion and garlic until golden. Then add the spices (except for the salt and bay leaf), fry for 2 - 3 minutes. Add the rice and let it become translucent while stirring. Deglaze with 400 ml of water. Add salt and bay leaf.
2. Bring to a boil over high heat. Then IMMEDIATELY reduce the heat to the lowest possible level. Close the pot tightly with the lid, do not open it again. If you use a high quality stainless steel pan, stirring is unnecessary - it won`t burn (has never happened to me in the 10 years I`ve made this rice).
3. After 10 minutes the rice has soaked up all the liquid and is ready to serve. If you haven`t stirred, all the spices are on top of the rice and can simply be fished off if you don`t like them in the rice. Garnish with coriander leaves and / or fried onions. You can vary the spices - e.g., Whole cloves also go well with the rice.
4. On the subject of caraway: don`t worry: when seared, even normal caraway loses its typical caraway flavor completely! I usually hate cumin and only use it in Indian dishes if I sauté it beforehand. I sometimes eat this rice straight - it tastes so good.