Place rice in a bowl and cover it with water until it is completely submerged in water. Let the rice soak for 15-20 minutes.

While the rice soaks, heat oil to medium high in a pot.

Add the chopped onion and fry it until its golden brown.

Once the onion is golden brown, add a splash of water (about 1-2 tablespoons of water) and immediately cover the pot with its lid. This helps to achieve the beautiful golden colour of rice that you see in the pictures.

After the rice has been soaked, drain the water completely.

Remove the lid after about a minute or so, and add the jeera (cumin) and saute for 30 seconds or so. Note: jeera or cumin burns very fast so 20-30 seconds is more than enough. As soon as the jeera releases its aroma, no need to saute it anymore.

Now add the rice (after the water has been drained completely) and saute it for a minute or so.

Now add 2 cups of water, season with salt and bring to a boil.

Once most of the water has evaporated, reduce the heat to the lowest setting and cover the pot with a lid.

Let the rice cook completely in its steam for about 5 minutes and then remove from heat.

After 10 minutes remove the lid, and fluff the rice with a fork.

Garnish with chopped coriander and serve with raita!