Measure 2 cups of basmati rice and put it into a bowl. Sift quickly thru it make
sure there are no stones or other particles. Pour enough water to cover the
rice. Let the rice soak for 30 minutes.
Add 1 tablespoon of butter to your Stainless steel medium sized saucepan. Once
the butter melts, and you can see that it is starting to heat, add the cumin
seeds. Watch them sizzle! Sauté for 30 seconds.
Add your diced onion. Sauté until the onions are translucent, and tender for
about 4-6 minutes. (Slightly browned but not burnt). You can clean your rice at
this point, while your onions are cooking.
Clean your rice. Use both of your hands to gently clean the rice using a gentle
gliding friction with the rice between your hands. Once you have cleaned once,
spill the water and add once again. Repeat cleaning the rice. Change the water
about 4 times or until the water runs clear.
Get your rice ready for cooking by spilling all of the water. Add the rice to
the onion mixture and cook for about 30 seconds.
Add exactly 4 cups of water and two teaspoons of salt, and let everything come
to a rolling boil. Once this happens, immediately turn your stove to simmer or
low heat. Put the cover on the sauce pan and put your timer on for 15 minutes.
Turn off the heat and let the rice sit in the saucepan for a few minutes. Check
to make sure that the water is fully absorbed. 15 minutes is usually perfect.
Take the rice and put it onto a platter. Fluff gently with a fork, and you are
all set!!