100 g uncooked long basmati rice (white or brown)
1 large onion
2 tbsp ghee
An inch of cinnamon
5 whole black peppercorns
1 1/2 tsp jeera (cumin seeds)
1 bay leaf
240 ml water
salt to taste
1/2 tsp garam masala
1/2 tsp cumin powder
- Place the rice in a large bowl and wash in warm water until the water runs clear.
- Add warm water to the rice and leave to soak for 1 hour.
- In the meantime slice the onion into long slithers.
- Once the rice is done soaking heat up the ghee in a heavy bottomed pan which has a lid that fits securely.
- Add the cinnamon, cloves, peppercorns, cumin seeds, and bay leaf to the hot ghee and allow them to sizzle and become fragrant.
- Add the sliced onion to the pan and cook slowly over a medium high temperature until they become dark brown.
- Drain the rice and add to the pan, stir well so as to coat all of the rice grains in ghee - if you think you need it add a little more ghee to ensure that all the rice is lightly coated, this will help the rice to stay separate and not turn sticky.
- Pour the water into the pan, stir in the salt, garam masala, and jeera powder.
- Cover the pan with the lid and allow the rice to cook over a medium heat for 10 minutes.
- Check the rice - if you feel it needs more water now is the time to add it in.
- Cook covered for a further 10 minutes until all the water is absorbed and the rice is tender.
- Serve hot with your favourite daal or curry.