Red Seasoned Rice or Khichdi

Ingredients

• 2 cups Rice (or Rice and Lentil mix for Khichdi) (Originally '1 seer'. Converted to approx 2 cups (1 lb). Use Basmati or long-grain rice.)
• 3 tablespoons Ghee (Used for frying onions and caramelizing sugar.)
• 1 large Onion (Sliced. Quantity estimated.)
• 1 teaspoon Sugar or Jaggery (Use a heaping teaspoon of sugar or a small lump of jaggery (betel nut size). Used for color.)
• 1 teaspoon Cumin seeds (Quantity estimated.)
• 1 1/2 teaspoons Salt (Adjust to taste.)
• 4 cups Water (Or as needed for the specific rice variety (typically 2:1 ratio).)

Instructions

1. 1Pick over the rice (and lentils if making khichdi) to remove any debris. Wash thoroughly in water, drain, and set aside.
2. 2In a heavy-bottomed pot or saucepan, heat the ghee over medium heat. Add the sliced onions and fry them until they turn a pinkish-golden color. Remove the fried onions with a slotted spoon and set them aside on a plate, leaving the ghee in the pot.
3. 3In the same hot ghee, add the heaping teaspoon of sugar (or small lump of jaggery). Allow it to melt and cook until it turns a reddish-brown color. For a darker red rice, let the sugar darken further (almost to black, but be careful not to burn it to bitterness). Once the desired color is reached, quickly add the cumin seeds and salt.
4. 4Immediately pour in the measured water. Bring the mixture to a boil; this will dissolve the caramelized sugar into the water, creating a colored broth. Once the caramel is fully dissolved, add the washed rice (and lentils if using) and the reserved fried onions back into the pot.
5. 5Stir gently to combine. Cover the pot and cook over low-medium heat until the water is absorbed and the rice is tender and fluffy, approximately 15-20 minutes. Serve hot.