Ingredients

1. Oil – 1 tbsp
2. Butter – 2 tbsp
3. Cumin seeds – 1 tbsp
4. Bay leaves (big) – 2 to 3
5. Onion (medium) – 1
6. Basmati Rice – 2 cups
7. Boiled Water – 3 1/2 to 4 cups (as per requirement)
8. Pepper powder – 1/2 tsp
9. Salt - as per taste

Method

1. Wash rice in water and soak for 15 to 30 mins, strain and keep it aside.
2. Preheat the vessel with oil and butter, when hot add cumin seeds and bay leaves, saute for 10 secs.
3. Add sliced onions and cook until it is golden brown.
4. Add rice, sauté for 4 to 5 mins on a medium flame and in between simmer the flame. Keep stirring without breaking the rice. Do not allow the rice to burn from beneath.
5. Cook until the rice is light golden colour or brown colour. You can view in the picture.
6. Add salt and freshly ground pepper powder, mix well.
7. Add hot water into the rice and boil. Cook until the rice absorbs the water.
8. When little water is left and you can see holes from the rice with bubbles, it is the sign to simmer the flame. Close the lid and cook until all the liquid is absorbed and only moisture is left.
9. Simmer for 10 to 12 mins until all the moisture is absorbed and the rice is cooked well and fluffy.
10. Serve with any curry you like and with raitha (onion and cucumber curd mixture).

Notes

1. You can press the rice grain between your thumb and index finger, while simmering the flame. You will know how much more time it will take and whether water is more or less or sufficient for the rice.
2. You can cook the rice with olive oil, vegetable or sunflower oil or ghee (clarified butter).
3. Roast the rice until its colour changes. If a little water is still there, saute well and then add hot water.
4. If any left over rice is there in the fridge, heat oil or ghee season with cumin seeds and whole spice, pour on the rice, mix. Quick lunch is ready.