Fragrant Ghee Rice with Aromatic Spices

1Rinse the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. Soak the rice in water (4 cups) for about 30 minutes, then drain.

2In a large pot, heat the ghee (¼ cup) over medium heat. Add the sliced onions and sauté until they turn golden brown.

3Add the cumin seeds (1 teaspoon), black mustard seeds (1 teaspoon), cloves, cardamom pods, cinnamon sticks (1-2), and bay leaf (1) to the pot. Sauté for a minute until the spices release their aroma.

4Stir in the slit green chilies (2) and sauté for another minute.

5Add the soaked and drained rice to the pot, gently stirring to coat the rice with the ghee (¼ cup) and spices. Sauté for 2-3 minutes, being careful not to break the rice grains.

6Pour in the water (4 cups) and add salt to taste. Bring the mixture to a boil.

7Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water (4 cups) is absorbed.

8Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

9Fluff the rice gently with a fork, garnish with fresh coriander leaves and fried onions before serving.