Spicy Garlic Zeera Rice

1Rinse the basmati rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear, then soak it in water (2 cups) for 20 minutes. Drain and set aside.

2Heat ghee or vegetable oil (2 tablespoons) in a heavy-bottomed pan or deep skillet over medium heat.

3Add the cumin seeds (zeera) (1 tablespoon) to the hot oil and let them sizzle and pop for about 30 seconds, releasing their aroma.

4Add the fresh curry leaves (8-10) and sauté for 10 seconds until fragrant.

5Add the finely chopped garlic (6 cloves) and sauté for 1-2 minutes until the garlic (6 cloves) turns golden brown but not burnt. Stir continuously to avoid burning.

6Sprinkle in the red chilli powder (1 teaspoon) and turmeric powder (½ teaspoon), stirring quickly to combine with the garlic (6 cloves) and spices.

7Add the drained rice to the pan and gently stir to coat each grain with the spiced oil mixture, cooking for about 2 minutes to toast the rice lightly.

8Pour in 2 cups of water (2 cups) and add salt (1 teaspoon). Stir once gently to combine. Increase the heat to bring the water (2 cups) to a boil.

9Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes, or until all the water (2 cups) is absorbed and the rice is tender.

10Turn off the heat and let the rice rest, covered, for an additional 5 minutes to allow the flavors to meld and the steam to finish cooking the rice.

11Fluff the rice gently with a fork to separate the grains.

12Garnish with freshly chopped coriander leaves before serving.