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Recipe Ingredients

2 cups basmati rice
1/2 cup onions - sliced
2 tsp jeera
2 tbsp ghee
water
salt - to taste
a few drops of lemon

Recipe Procedure

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

In a heavy-bottomed saucepan, heat the ghee and add the cumin seeds.
After they splutter, add the onions. Saute till onions are golden brown.

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

Leave uncovered and bring to boil. Sprinkle a few drops of lemon juice, cover and cook over a low flame for about 10 minutes.

By this time, the water will have been absorbed. Serve hot.