Here are the ingredients you will need:
1. Rinsing the rice before cooking eliminates excess starch and ensures that the rice-to-water ratio is right.
2. Transfer the rice to a heavy-bottomed pot with a lid, and add 8 cups of water.
3. Melt the ghee in a small pot over medium-low heat, then add the cumin seeds and cook until fragrant, 2-3 minutes.
4. Pour the melted ghee and cumin seeds into the pot of rice, bring everything to a simmer over medium-high heat, then turn the heat down to low, cover the pot, and cook for 20 minutes.
5. Let the rice stand, covered, for 5 minutes off the heat, then fluff with a fork and serve.
Recipe by Anup Kaphle
4 cups white basmati rice
8 cups water
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear, then transfer the rice to a medium (at least 4-quart) pot with a lid. Pour the water over the rice.
Melt the ghee in a separate small pot or saucepan over medium-low heat. Add the cumin seeds and cook, stirring occasionally, until the seeds are fragrant and just starting to brown, 2 to 3 minutes. Pour the ghee mixture over the rice.
Bring the rice to a boil over medium-high heat, uncovered. Reduce the heat to low, cover the pot, and cook for 20 minutes. Quickly peek to make sure all the liquid has been absorbed and the rice is tender. Cover the rice in the pot and let it sit off the heat for 5 minutes. Fluff with a fork and transfer to a warm serving bowl.