Step-by-Step Recipe:

1. Prepare the Rice:

• Rinse the basmati rice under cold water until the water runs clear. Soak it for about 20-30 minutes, then drain.

2. Cook the Onions:

• In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions and cook until they turn golden brown and caramelized, stirring occasionally. This may take about 10-15 minutes. Remove half of the onions for garnishing later.

3. Add Aromatics:

• To the remaining onions in the pot, add the minced garlic and cumin seeds. Cook for another minute until fragrant.

4. Cook the Rice:

• Stir in the soaked and drained rice, turmeric powder, salt, and black pepper. Cook for 2-3 minutes, allowing the rice to absorb the flavors.
• Pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and cook for about 15 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for a few minutes.

5. Finish with Butter:

• Fluff the rice gently with a fork. Add the remaining tablespoon of butter and mix it in, allowing it to melt and coat the rice.

6. Garnish and Serve:

• Serve the rice warm, garnished with the reserved golden onions, fresh parsley or coriander leaves, lemon zest, and sliced almonds or cashews if using.