jeera rice

I've tried doing Jeera rice without butter - nope doesn't work.

Anyway, this version is pretty simple. Toast generous pinch of cumin seeds in butter till fragrant. Then add basmati (pre-soaked and then dried partially) and gently fold rice to coat with fat. Continue turning over rice for a few minutes. Pour in about 1.25 times the volume of the rice with stock. Bring to the boil at high heat, then cover and cook at low heat for 15 minutes. Turn off heat and let it sit for at least another 20 minutes. Lift cover and test for doneness and whether it needs more water. If necessary, add a touch of water, put the lid back on and turn the heat back up for a bit, and then let it rest again.