Fragrant Cumin Rice (Jeera)

Steps

1. Rinse the basmati rice 2–3 times under cold running water, until the water runs clear. Soak the rice in fresh water for 15–20 minutes, then drain thoroughly.
2. Heat the oil in a medium-sized saucepan over medium heat. Add the bay leaves, cumin seeds and half star anise. Sauté for a few seconds, until the cumin seeds begin to crackle and release their aroma.
3. Add the drained rice to the saucepan and stir gently. Toast the grains for 1–2 minutes, until they become slightly translucent.
4. Add the salt, then pour in the water. Stir only once and bring to a gentle boil.
5. Reduce the heat to medium-low and cook uncovered until most of the water has been absorbed.
6. Cover the saucepan with a tightly fitting lid, reduce the heat to the lowest setting and allow the rice to finish steaming for 5 minutes.
7. Turn off the heat and leave the rice to rest, still covered, for 5–10 minutes.
8. Gently fluff the rice with a fork and serve hot.