Jeera wale Chawal

Ingredients

• 2 cups (360 g) long grained rice (basmati)
• ½ cup (125 g) sliced onions
• 2 tsp jeera  (cumin seeds)
• 2 tsp.salt or to taste
• a few drops of lemon juice
• 2 tbsp (30 g) ghee (clarified butter)

Preparation

• Clean the rice, and wash till the water runs clear, and soak for at least 1 hour.

• In a heavy bottomed saucepan, heat the ghee and add the jeera and then the onions and saute till the onions are a golden brown.

• Add the drained rice, stir fry a few times to mix well and add 3 cups of water and the salt.

• Bring the mixture to a boil uncovered. Sprinkle a few drops of lemon juice, cover and cook over low heat for about 10 minutes, by which time the water in the rice should be absorbed, and your rice is ready to be served.