Cumin Onion Rice
250g basmati rice
3 tsp cumin seeds
1 big onion, thinly sliced
5 green chilies, chopped
1 tsp nutmeg
100g ghee (clarified butter)
6 bay leaves
1 tsp salt
1 tsp sugar
2 boiled eggs, sliced for garnishing (optional)
Rinse and drain the rice. Lay out the rice on a platter and let dry.
Put 4 cups water in a bowl with 3 teaspoons cumin seeds and soak for 15 minutes.
Heat the ghee in a pressure cooker pot.
Put the onion slices in the hot ghee and fry until browned.
Add the bay leaves, nutmeg, and rice. Fry stirring for about 1-2 minutes.
Add the cumin water, green chilies, salt, and sugar. Close the pressure cooker lid and cook until 1 whistle is released.
Remove from heat, uncover and let cool. Serve the rice on a platter garnished with egg slices.