|Rice||2 Cup (32 tbs)|
|Onion||2 Tablespoon, shredded|
|Cumin seeds||1⁄2 Teaspoon|
|Water||5 Cup (80 tbs)|
Boil the well washed rice in rapidly boiling water with the spices.
When the rice is nearly done, drain and dry in colander.
Add 3 tblspn, cold water and return to the pot and steam for 10 minutes on low heat.
Just before serving fry onions in oil to a golden brown and sprinkle over rice.
While cooking, the lid of pot must be shut tightly so that moisture does not evaporate too rapidly and aromas do not escape.