Indian Butter Rice

Soaking rice

1. Rinse the basmati rice very well in water until the water runs clear of starch. 
2. Soak rice in enough water for 30 minutes. 
3. After 30 minutes drain all the water and set the rice aside.

Making butter rice

1. Keep a thick bottomed pan or pot on stovetop. Keep the flame to a low or medium-low. Add the butter in the pan or pot. 
2. Let the butter simply melt.
3. When the butter has almost finished melting, add the following whole spices - tej patta, cinnamon, cloves and green cardamoms.
4. Next add 8 to 10 cashews and on a medium-low heat cook the cashews.
5. Sauté till the cashews turn a light golden or golden. You can skip cashews if you want or you can fry or roast/toast the cashews separately and later add them as garnish.
6. Next add the rice.
7. Gently stir and mix the rice with the butter, spices and cashews. The butter should coat the rice grains evenly.
8. Next add 1 to 1.25 cups water. Depending on the quality and type of rice used, you can add less or more water.
9. Season with salt as per taste. Keep a check on salt if using salted butter.
10. Mix well. Check the taste of water and it should taste slightly salty.
11. Cover the pan with its lid and simmer Butter Rice on a low to medium-low heat until the rice grains are tender and all the water is absorbed. You can check the rice at intervals a few times and if needed add some more water.
12. Once done, remove the lid and gently fluff the rice.
13. Serve Butter Rice with any North Indian curried lentils or gravy or curry of your choice. You can also garnish it with some chopped cilantro leaves or mint leaves or parsley.