- Serves 4-6:
- 1 onion sliced
- ¼ cup olive oil
- 2 cups basmati rice
- 2 teaspoons salt
- 2 teaspoons cumin seeds
- 2 cups water
Rinse the rice with cold water until the water runs clear. Keep the rice soaking in the clean water for 15 minutes.
Combine the onions with the oil in a pot and cook over medium heat until golden brown. About 15 minutes.
Puree the onions with some water until smooth.
Place the onion puree in the pot.
Add the cumin seeds to the pot and cook over medium heat for about 1 minute or until aromatic and toasted.
Strain the rice and add to the pot along with 2 teaspoons of salt and 2 cups of water.
Bring to a boil, stir and cover the pot. Reduce the heat to low and cook for 15 minutes.
Fluff the rice with a fork and serve.
Make Ahead Tip: Slice 4 onions and place on a baking sheet along with 1 cup of oil. Season with salt and roast in a preheated oven at 450 °F until golden brown.
Puree with water until smooth and store in the freezer until ready to use. Add to soups, stews, or use ¼ cup to make this rice pilaf.