Jeera Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear.
2. Heat 1/2 cup ghee in a large pot over medium heat.
3. Add 4 tablespoons cumin seeds and let them splutter for 30 seconds.
4. Add 4 sliced onions and sauté until golden brown, about 5-7 minutes.
5. Add 4 tablespoons ginger-garlic paste and cook for 2 minutes.
6. Add the rinsed rice to the pot and stir gently to coat with the spices.
7. Pour in 20 cups of water and add salt to taste.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
9. Fluff the rice with a fork and garnish with chopped coriander leaves before serving.