Basmati with Caramelized Onions, Cumin, Fennel, Mustard Seeds and Turmeric
Makes 4-6 servings
- 2 cups basmati rice
- 4 cups water
- 4 T. ghee, divided
- 1 T. himalayan pink salt
- 4 large onions, chopped
- 1/8 t. asafoetida (also called hing powder)
- 12 fenugreek seeds
- 1 t. cumin seeds
- 1 t. fennel seeds
- 1 t. brown mustard seeds
- 1 t. ground turmeric (please buy one that's low in lead)
In a medium saucepan over med-high heat melt 1 T. ghee and saute the rice until it's opaque. Add the water and salt and bring to a boil. Reduce heat to medium-low and cook, covered, for 20 minutes. Remove from heat, put a dishtowel between the pot and the lid to absorb steam, and let sit for 10 minutes.
While the rice is cooking, in a large saute pan over med-high heat, melt 2 T. ghee and saute the onions, stirring occasionally, until medium to dark brown. It should take about 30 minutes.
In a small fry pan over medium heat, melt the remaining 1 T. ghee. Add the asafoetida, followed quickly by the whole spices. Cover and shake the pan until the mustard seeds stop popping. Reduce heat to low and add the ground turmeric. Stir for a minute or two, then remove from heat.
Add the spice mixture to the rice. Toss to combine, top with the onions and serve.