In a wide open pan add 4 cups of water.
Cover and let it come to a boil.
One can add a few drops of lemon juice. This helps to get perfect white rice.
Once the water has come to a boil add the rinsed and drained rice.
Let this cook for 5-7 minutes. The rice will cook faster. Keep an eye on it.
You will understand when the rice starts floating on the top.
If you remove one grain and lightly press it against the spoon or your worktop, it will break.
This is a sign when the rice is done.
Cook it only 95 percent. That is grain should be a bit firm and not mushy.
Drain the rice in a colander.
Let it rest for 5 minutes so that the excess water is removed and the rice cooled a bit.
Now in a heavy bottom wok or a kadai add the Clarified Butter ( ghee).
Once hot add the cumin seeds.
Let cumin seeds crackle.
Add rice, salt to taste and gently toss the rice.
Be gentle and slow. The rice will mix and coat the tadka all over.
Serve it hot with curry or dal of your choice.