Ingredients:
1 ½ cups basmati rice2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick (I used a pinch of ground cinnamon)
2 pods green cardamom (I left these out since I didn't have them)
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced
Directions:
Step 1
Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
Step 2
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
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