A traditional Asian rice dish, the warm earthy cumin enhances the flavour of the rice which goes well with all Indian curries.
Peel and finely dice the onion,
rinse the rice thoroughly in cold water, drain,
In a medium sized saucepan, toast the cumin seeds over a low heat for 3-4 minutes until you can smell them.
Add the oil, salt and onion and cook gently until the onion becomes translucent.
Add the drained rice and cold measured water.
Bring to the boil and cover with a lid, turn down to a low simmer with the lid on for 10 minutes.
Take off the heat and leave covered for a further 10 minutes.
«Always wash off basmati rice to remove the rice flour which accumulates due to friction. This will help your rice stay a fluffy texture. »