Preparation

Wash Basmati rice well under running water.
Add the 3 cups of water and salt to taste to the rice and bring to a boil.
Once the rice is almost cooked (test a few grains frequently to check - they will be soft on the outside, but slightly hard on the inside), remove from heat and transfer the rice to a sieve or colander to drain all the water. Reserve.
In another pan, heat the oil and add the onions.
Fry until golden and add the cumin seeds. When the cumin seeds start to bounce, add the rice, stir well, add 1/2 cup of water and cover the pan.
Boil until all the water is dry.
Let the rice stand for another 2-3 minutes and then serve garnished with coriander leaves.

Ingredients

  • 1 cup Basmati rice (a long grain Indian rice)
  • 3 cups of water
  • Salt to taste
  • 2 tablespoons vegetable oil, sunflower
  • 1 large onion, finely chopped
  • 2 teaspoons of cumin seeds (Jeera)
  • 1/2 cup water
  • coriander leaves to garnish