2 cups Basmati rice
3 ½ cups hot water
2 tsp cumin seeds
2 tsp salt
4 tsp ghee or vegetable oil
Method:
Wash the rice in a colander over a running stream of water, soak the rice in any utensil with enough water to cover it and allow to rest for anywhere between 15 minutes to half an hour.
In a medium sized heavy bottomed dish with a tight fitting lid, heat the ghee or vegetable oil over a medium flame. Toss in the cumin seeds and stir until they change colour, about a couple of minutes.Stir in the soaked and strained rice and toss carefully until the rice grains are coated with the cooking fat. Pour in the hot water and salt, lower the flame to medium, cover and cook till done, about 15 to 20 minutes.
For a quicker version using the rice cooker, just place all the ingredients in the rice cooker, mix and cook till done.
*For a variation try using other whole spices like cinnamon, cloves, cardamom and pepper along with the cumin seeds.
*Disclaimer: The information on the usage of cumin seeds is not meant to replace the advice of a medical practitioner.