2 medium red onions, thinly sliced
4 tablespoons ghee
1 tablespoon cumin seeds
1 tablespoon ginger garlic paste
1 cup white basmati rice (raw)
4 tablespoons chopped cilantro
Salt to taste
In a 5 qt wide bottom sauce pan, heat ghee and saute cumin seeds over medium heat for a minute. Add onions and stir, cook on medium heat for 20 minutes, stirring every minute OR until onions have caramelized well so that they appear burnt.
Meanwhile, in a pasta pot, boil 7 cups water. When the water has come to a boil, add 1 cup white basmati rice (raw) and stir. Cook for 10 - 12 minutes or until the rice has been just cooked.
Strain and drain excess water, just the way you would do for pasta.
Add ginger garlic paste to the now caramelized/ burnt onions and cook for a couple of minutes, add 1 tsp salt, and mix.
Add cooked rice to this and stir gently but make sure that the onion mixture has mixed well with the rice.
Garnish with chopped cilantro and serve hot, as an accompaniment.