Lunch box recipe / Onion Rice | Instant Onion Rice Recipe By Shabana Azmi's Cookbook |

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the sliced onions to the pot and sauté until they are golden brown, about 8-10 minutes.

Stir in the turmeric powder and salt, mixing well with the onions.

Add the drained rice to the pot and gently stir to coat the rice with the onion mixture.

Pour in 2 cups of water and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

Remove the pot from heat and let it sit, covered, for an additional 5 minutes.

Fluff the rice with a fork and garnish with chopped cilantro before serving.

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