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Instructions
Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
Cook the Spices: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until golden brown.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Whole Spices: Add the cloves, cardamom pods, cinnamon stick, bay leaf, and cumin seeds. Sauté for a minute to release their flavors.
Add Rice and Spices: Add the soaked and drained rice to the pot. Stir gently to coat the rice with the spices.
Add Liquid: Pour in the water or chicken broth, and add the turmeric, ground coriander, and salt. Bring to a boil.
Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. If using mixed vegetables, add them halfway through the cooking time.
Fluff and Serve: Once done, fluff the rice with a fork. Garnish with fresh cilantro if desired.
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