A delightful twist on traditional pilau rice, infused with aromatic spices for a flavorful experience.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the rice to the saucepan and stir to coat it evenly with the butter.
Stirring the rice in butter helps to separate the grains and prevents clumping.
Mix in the turmeric, bay leaf, cardamom pods, cloves, fennel seeds, and salt.
Toast the spices slightly in the butter for enhanced aroma.
Pour in the boiling water and stir briefly to combine.
Ensure the water is boiling to maintain the cooking temperature.
Cover the saucepan with a tight-fitting lid and reduce the heat to the lowest setting. Simmer for 15 minutes without stirring.
Avoid lifting the lid during cooking to retain steam and ensure even cooking.
Turn off the heat and let the rice sit, covered, for an additional 5 minutes to finish steaming.
This resting time allows the rice to absorb any remaining moisture.
Fluff the rice gently with a fork before serving.
Fluffing the rice separates the grains for a better texture.
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