| Peel
the onions, and finely chop one of them. Slice the remaining
two into paper thin shreds and set aside.
Wash
the basmati rice until the water runs clear. Actually, I've
never been able to get it to run clear, but clear-ish will
do.
Place
the rice in a bowl, add 4 cups of cold water, and let soak
for half an hour. Drain the rice, reserving the water, and
set aside.
Heat
the oil in a heavy-bottomed pan, and add the two shredded
onions. Over medium-high heat, fry the onions, stirring constantly,
until they turn dark brown (about 20 minutes). Take the onions
out with a slotted spoon, and drain them on paper towels.
When cool, these fried onion shreds will become crackling
crisp. Set them aside for garnish.
Turn
the heat to medium-high. If you are using white cumin, add
the seeds now, and fry for about 10 seconds until they turn
dark brown. Then add the 1 chopped onion, and fry for about
4 minutes, until it turns light brown. Don't let the onion
brown too much, or it will turn the pilav brown too. Add the
garlic, and fry for an additional minute. Add all the spices,
and continue frying for 1/2 minute or so, or until all the
spices are slightly puffed and browned. Add the rice and fry
for 2 to 3 minutes until the rice become translucent again
and begins to brown. Add the reserved water and salt, and
bring to a boil, stirring frequently to keep the rice from
settling.
Reduce
the heat and simmer, partially covered, for 10 to 12 minutes
until the water is almost absorbed and the surface of the
rice is covered with several tiny steam holes. There is no
need to stir the rice, but if you want to, use a fork or a
knife so that you don't squish the rice.
Cover
the pan tightly, reduce the heatto the lowest possible level,
and raise the pan about an inch away from the heat (a Chinese
wok ring is good for this). Let the rice steam for 10 minutes.
Turn off the heat, and let the rice rest undisturbed, covered,
for another 5 minutes. Don't stir the rice during these last
5 minutes, as the rice is very moist and fragile and will
break. The rice will remain warm for 20 minutes, if left covered.
Uncover,
fluff the rice with a fork, and transfer to a warm serving
dish. Spread the fried onion rings over it and serve immediately.
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