6 handfuls Rice
2 dessert spoons Ghee
2 heaped teaspoons Whole Cumin Seeds (Jeeru)
¼ Large Onion (finely chopped)
(Optional: 1 handful Coriander)

For seasoning:
2 Cinnamon Sticks (an inch each)
7 Cloves
2 pinches (eighth teaspoon) Turmeric Powder
1 ½ teaspoons Salt

1. Put the rice into a bowl filled with cold water

2. In the sink under a running tap clean rice by scrubbing it with your hands, water needs to be changed several times, the water becomes discoloured and misty, repeat cleaning process until the water becomes clearer.

3. Allow rice to soak in cold water for (at least) 1 hour.

Cooking

1. Add 1 dessert spoon of ghee into a pan on a low heat.

2. Add the cinnamon sticks, cloves, cumin seeds (Jeeru) and stir for half a minute.

3. Add the finely chopped onion and cook until soft.

4. Rinse rice with cold water and strain.

5. Add rice and stir in with above.

6. Add in boiling water in the pan until it is 1cm above rice level.

7. Add Turmeric powder and salt.

8. Stir lightly on a high heat until the water bubbles/'froths' to the top of the pan.

9. Once bubbles have brimmed, lightly mix ingredients and reduce heat to a minimum. Cover the pan with a lid, but leave a small gap ( ½ inch).

10. When the water has evaporated (approx 4 minutes), add in 1 dessert spoon of ghee and stir lightly.

11. Cover the pan totally with a lid and let simmer for 8 minutes on a low heat.
    
    The rice is now ready to serve.
    (Optional: Just before serving the rice, sprinkle coriander on top.)

Making time:Preparation: 1 Hour, Cooking: 15 minutes