1 cup basmati rice

2 tablespoons Clarified Butter (see page 15) or vegetable oil

1 small red onion, peeled and thinly sliced

1 teaspoon cumin seeds

2 cloves

1 teaspoon fresh lemon juice

2 cups water

Table salt, to taste

1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.

2. In a deep pan, heat the butter. Add the onions and sauté for 3 to 4 minutes or until the onions are soft. Add the cumin seeds, cloves, salt, lemon juice, and rice; mix well.

3. Add the water and stir for 1 minute. Bring the water to a boil, then reduce the heat. Loosely cover the rice with a lid and cook for 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

4. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.

5. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving. Serve hot.

Don't Peek!

Curiosity kills the cat! When rice is cooking, covered, resist the urge to open the cover and look inside. The rice needs the steam to cook. Also, allow the rice to rest for a few minutes before you serve it. This will help the grains to separate and will absorb any leftover water, giving you perfect rice each time.