Place the rice in a large container and cover it with water. Use your hands to stir the rice for 2 minutes. Strain it and then repeat the process 2 to 3 more times until the water is almost clear. Drain.
Add the rice back into the container and cover it with at least 3 inches of warm water. Let it rest for 1 hour. Strain it and set it aside.
Melt the ghee in a pot set over medium heat. Add the bay leaves, cumin seeds, whole cloves, cinnamon stick, mace, green cardamom, black cardamom, and star anise. Stir constantly and cook the spices for 2 minutes or until fragrant. Add the green chili and mix to combine. Cook for 1 more minute.
Add the rice to the pot and gently spread it out, stirring occasionally. Let it cook for 3 minutes.
Pour the veggie broth in and add the salt. Stir gently. Taste the broth and adjust the saltiness as needed. Increase the heat to high and bring the broth to a boil.
Once it boils, reduce the heat to medium-low and cover the pot with a lid. Cook the rice according to package instructions. Remove the pot from the heat and let it rest covered for another 20 minutes.
Remove the lid and add the coriander. Use a fork to gently fluff up the rice while mixing the coriander in. Let it rest for another 5 minutes.
Add it to your serving plates and enjoy it with your main dish.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish, Sides
Cuisine: Indian
Keyword: cumin rice, Indian cumin rice, Indian jeera rice