Cumin Spiced Rice

Wash rice thoroughly in a fine mesh strainer under cold running water, repeating this process 3 to 4 times. Transfer the rice to a clean bowl and submerge it in water, allowing it to rehydrate for at least 30 minutes.

Heat a moderate amount of oil in a medium-sized skillet over an intermediate heat source; cook and stir cumin seeds until they start to burst, taking around 2 to 4 minutes. Add whole cloves, peppercorns, ground cardamom pods, and a bay leaf; cook and stir until the spices release their aroma, approximately 1 1/2 minutes.

Drain the rice and combine it with the spice mixture; add 1 1/2 cups of water and a pinch of salt. Cover the skillet with a lid and cook on high heat for 5 minutes. Gradually reduce the heat to a lower setting and continue cooking for an additional 10 minutes. Reduce the heat once more to a low setting and cook, undisturbed, for 15 minutes. Remove the skillet from the heat source and let it rest, covered, for about 15 minutes.

Carefully lift the lid off the skillet and use a fork to gently fluff the rice. Remove the bay leaf, cardamom pods, cloves, and peppercorns from the spice mixture.