### Ingredients

* **Rice:** Basmati rice (washed and soaked for 30 minutes)

* **Aromatics:** 1 large onion (sliced)

* **Cooking Oil:** 2-3 tablespoons

* **Liquid:** Water (Ratio - 1.5 cups of water for every 1 cup of rice)

* **Seasoning:** Salt to taste

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### Instructions

1. **Caramelize the Onions:** Heat oil in a large pot or pan. Add the sliced onions and fry them until they turn deep golden brown. (This gives the rice its traditional brown color).

2. **Extract the Color:** Pour in the water carefully (remember the ratio: 1.5 cups of water per 1 cup of rice). Bring it to a boil and let it simmer for about 15 minutes until the water absorbs the deep rich color from the onions.

3. **Season and Add Rice:** Season the boiling water with salt to taste. Drain the soaked basmati rice and add it to the pot.

4. **Cook on High Heat:** Keep the heat on high and cook the rice until most of the water evaporates and small steam holes start to appear on the surface of the rice.

5. **Steam (Dum):** Cover the pot tightly with aluminum foil or a lid, turn the heat down to low, and let it steam (dum) for 15 minutes.

6. **Garnish & Serve:** Fluff the rice gently with a fork and serve hot as a side or main dish with your favorite curry or raita.