Peela Chaval Punjabi Yellow Rice This version of Rice is a favorite in Northern India, especially in the Punjab region. It is gently seasoned with Turmeric and usually made with Cumin Seeds. 1 cup white Basmati Rice 2 cups Water 1/4 tsp Salt 1/4 tsp ground Turmeric 1 Tbl Ghee OR Vegetable Oil 1/2 tsp whole Cumin Seeds [OPTIONAL] 2 Tbls chopped, fresh Coriander leaves (Celantro)      (do NOT use stems, they tend to be bitter) 1. Basmati Rice must be cleaned and soaked Pick throug the Rice:      -If using imported rice, spread the rice on a large platter.      Remove any twigs or pebbles. There may be a lot of them.      (The California Basmati tends to have less dibris,      but it is not nearly as flavorful as the imported.) Wash the Rice:      -Place the rice in a colander inside a large bowl.      Fill with cold water, swirl around with your fingers,      drain, refill, wash several more times      until the water is no longer cloudy Soak the Rice:      -Place the Rice in a bowl with 2 cups of cold water.      Set aside to soak for about 30 minutes. Dry the Rice:      -Drain the Rice, but this time save the soaking water.      Lay the rice on a large plate to dry for about 30 minutes.      All of step 1 can be eliminated if you use      plain American long-grain white rice (eg. Carolina brand)      For convenience, you give up the flavor of Basmati Rice. 2. Place 1 3/4 cups of the reserved Water      along with the Salt and Turmeric      in a small pot, bring to boil. 3. Meanwhile, heat a 1 quart sauce pan, add Ghee OR Oil.      Add Rice, [along with OPTIONAL Cumin Seeds]      Saute, gently stirring 2 - 3 minutes      until the Rice changes color slightly,           (it will begin to look like ivory)      [and OPTIONAL Cumin seeds have darkened a bit.] 4. Add the boiling, salted, Turmeric Water.      Bring quickly to a boil, stir once,      lower heat to the most gentle simmer,      Cover, simmer about 15 - 20 minutes.      [Do NOT touch the Rice while it is cooking.      [After 15 minutes of cooking, remove the cover, tilt the pot.      [Stick a spoon down the inside edge of the pot.      [Check that all of the water has been absorbed.      [If there is still water remaining, re-cover.      [Cook a few more minutes. 5. After all of the water has been absorbed, remove the pot from the heat, leave the cover on. Let the rice rest for 5 - 10 minutes. 6. When done, remove cover, fluff with a fork,      Garnish with chopped fresh Coriander Leaves      Serve.