Cumin basmati rice (Jeera rice)

1. Wash the rice in cold water until the water runs clear, then soak for 20 minutes and drain well.

2. Heat the ghee in a pan, add the cumin seeds and bay leaf and fry until the cumin sizzles and becomes fragrant (about 30 seconds).

3. Add the rice and turn it gently, so the grains don't break, for 2 minutes until every grain is glossy with ghee.

4. Pour in the hot water, add salt and bring to the boil.

5. Cover tightly and cook over the lowest heat for 12 minutes, then take off the heat and leave to rest covered for another 10 minutes.

6. Fluff gently with a fork and serve with dal or any curry.

Tip: The simplest yet most fragrant rice side at Indian restaurants. Soaking is the secret: it makes the grains long, separate and tender. Don't stir while it cooks!