Side
1 c. basmati or long-grain rcie
1 Tbs ghee or vegetable oil
1 tsp cumin seed
1 small red onion
1 1/2 c. cold water
1 tsp salt
1. In a small bowl, cover the rice with water, swish grains, drain and repeat 3 or 4 times until the water is almost clear. Cover the rice with cold water and soak for 20 - 30 minutes, then drain. Cut the onion in half and slice thinly.
2. In a 2-quart sauce pan, hea the oil over medium-high heat. Add the cumin seed and sizzle for 10 or 15 seconds. Add the onion and stir-fry for 2 to 3 minutes until golden brown.
3. Stir in the rice, water and salt; bring to a boil. Cook uncovered, stirring once or twice for 4 to 5 minutes, or until almost all the water has evaporated. Lower the heat as far as possible and cook, covered, for 5 minutes. Turn off the burner and let the pan sit for 5 to 10 minutes. Fluff the rice with a fork or spoon to release the steam.