An easy, simple and magnificantly flavored basmati rice.
Heat the olive oil in a medium pot, over medium heat.
Note: Try not to skimp on the oil. I used the full 3 tablespoons. But you can certainly do 2 tablespoons. The oil amount will determine how well the onions cook/brown.
Add the onions. Cook 6 to 7 minutes until the onions are softened and lightly brown around the edges. Stir the onions occassionally.
Note: If the onions are browning too quickly, reduce the heat. You don't want to burn or brown them too much.
Add the fennel and caraway seeds. Stir. Cook 1 to 2 minutes until fragrant.
Add the garlic, black pepper and cumin. Stir. Cook 30 seconds to 1 minute.
Add the rice. Stir. Add the salt. Turn up the heat to medium high. Stir and allow to cook 2 minutes until you hear crackling sounds.
Add the chicken broth (or vegetable broth). Stir. Bring to a boil. Cover. Lower the heat and simmer 14 minutes until all liquid is absorbed.
Turn off the heat. Use a spoon or fork to fluff. Cover and let rest for 10 to 15 minutes.
Fluff the rice again. Transfer to a serving dish. Garnish with herbs if desired. Serve with your favorite entree. Enjoy.
Don't be tempted to add more liquid than recommended. The level of liquid in the recipe coupled with making sure the simmering temperature is correct cooks the rice perfectly in 14 minutes with no liquid remaining.
Additionally, allowing the rice to sit for 10 to 15 minutes , covered, will continue to cook the rice without making it soft.
Also, do not be tempted to Rush the cooking process for the onions and spices - it is what makes the flavor of the rice nutty and delicious.