Indian Rice

1 1/2 cups basmati rice
2 3/4 cups water
3 tablespoons vegetable oil
2 teaspoons black cumin seeds
One 3-inch stick of cinnamon
5 bay leaves
1 cup shelled peas (preferably fresh)
1 cup grated carrots
1 teaspoon salt, or to taste
2 tablespoons chopped cilantro (fresh coriander) or parsley for garnish
1 teaspoon garam masala for garnish

Wash the rice in three to four changes of water, stirring lightly with your fingertips, until the water runs almost clear. Then soak it in the water for 30 minutes or longer.
Heat the oil in a large saucepan over high heat and cook the cumin, cinnamon, and bay leaves, stirring until they sizzle, for 30 to 45 seconds. Mix in the peas, carrots, rice, and water. Add the salt and bring everything to a boil. Reduce the heat to a minimum, cover the pan (partially at first, until the foam subsides, then snugly), and cook the rice until done, for 10 to 15 minutes.
Transfer the rice to a serving platter, fluff with a fork, and garnish with the cilantro and garam masala.

Good with: any meal. Best served hot.