This is my take on the rice I had at an Indian restaurant a few years back. It's delicious. The cumin seed does a really nice job at accentuating the nutty flavor of basmati rice. Earlier this week I also made a version of this using brown basmati rice which turned out great too. I've included that variation as well.
Cumin-Scented Basmati Rice Pilaf
What you need:
1 1/2 T. unsalted butter
1 small onion, finely chopped
1 t. cumin seeds
1 1/2 c. basmati rice, rinsed well
1 t. salt
2 1/4 c. water
What you do:
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring often until onion becomes translucent, 3-4 minutes. Add cumin seeds and cook a minute more. Add rice. Cook and stir until rice becomes fragrant and is well coated with the butter. Add salt and water. Bring to a boil, then reduce heat to low. Cover and cook until the water is absorbed, about 15-17 minutes. Remove from heat and let sit, uncovered for 10 minutes, to let the steam escape. Gently fluff with a fork and serve.
**brown rice variation: Follow the instructions for the white rice version, substituting an equal amount of brown basmati rice for the white (I find you don't really need to rinse brown rice). Increase the water to 3c. and increase the cook time to 40-50 minutes.