This is the rice I served with the curry lamb meatballs and keema. I am giving you the directions that my basmati rice provided, but modify depending on your rice. Also, because I was feeding a lot of people, I tripled this rice recipe, but that makes a huge amount of rice.

Ingredients:

1 cup basmati rice
1 3/4 cup water
10 whole cloves
3 cardamom pods
sprinkle of cumin seeds

Directions:

1. Place the rice, whole spices, and water into a pot.
2. Let the rice soak for 20 minutes.
3. Bring the water and rice to a boil.
4. Cover the pot, lower the heat, and let the rice cook for 15 minutes.
5. Remove the rice from the heat and let it stand for another 10 minutes.

Fluff, serve, and enjoy. You can eat the spices, but I generally pick out the cloves and cardamom pods when I’m eating.