This isn't the usual jeera rice that's served in restaurants. The twist in this recipe is the addition of onions. I made this simple rice to go with Bottle Gourd and Moong Dal.
I'm not sure if this can be eaten as it is, but I am pretty certain that it will go well with most gravies.
1 Cup Basmati Rice, washed and drained
1 Onion, sliced
1 tbsp Cumin Seeds
1 tbsp Oil
Salt to taste
Heat oil in a pressure pan and add the cumin seeds. When the seeds crackle, add the onions and saute for a minute or two. Add the rice and saute for another minute. Add the salt and 1 3/4 cups of hot water. Cover and cook for 1 whistle. Mix lightly with a fork when done.