Jeera Rice Pilaf with Caramelized Onions and Raisins

Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Heat ghee (or vegetable oil) in a heavy-bottomed pot over medium heat.

Add cumin seeds and bay leaf (if using) to the hot ghee. Let them sizzle for a few seconds until fragrant (about 30 seconds). Be careful not to burn them.

Add the sliced onions to the pot and cook over medium-low heat, stirring occasionally, until they are deeply caramelized and golden brown (about 15-20 minutes). This is a crucial step for the flavor of the pilaf.

Add the rinsed rice and turmeric powder (if using) to the pot. Sauté for 1-2 minutes, stirring constantly, to coat the rice grains with the ghee and spices.

Pour in the water and add salt. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until the water is completely absorbed and the rice is cooked through. Do not lift the lid during this time.

Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.

Gently fluff the rice with a fork, being careful not to break the grains.

Stir in the raisins.

Remove bay leaf before serving, if used.

Serve hot as a side dish with your favorite Indian curries or lentils.