Why This Recipe Works

For a basmati rice pilaf with distinct, separate grains, we first rinsed the rice to remove excess starch. We then used butter in place of traditional ghee to accentuate the rice's aromatic quality and give the dish a rich texture.

Before You Begin

For basmati rice with a bright yellow color, add ¼ teaspoon of ground turmeric and a pinch of saffron threads with the water in step 3.

Instructions

Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and set aside.

Melt butter in medium saucepan over medium heat. Add cumin, cardamom, and cloves and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, until fragrant, about 1 minute.

Add water, cinnamon stick, bay leaf, and salt and bring to boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 17 minutes. Let stand, covered, off heat for at least 10 minutes. Discard cardamom, cloves, cinnamon stick, and bay leaf. Fluff rice with fork and serve.