Ingredients

16 cups pure water
1 cup white basmati rice
1/4 - 1/2 cup ghee
1-2 tsp fresh grated ginger
1/2 tsp black pepper
1/2-1 tsp turmeric
1/2-1 tsp crushed coriander (whole seeds crushed or powder)
1/2-1 tsp cumin seeds
1 clove garlic, chopped
1- 2 tsp Celtic sea salt
Fresh cilantro to garnish

Instant Pot Variation (my preferred method)

Follow the recipe for the stovetop method, except reduce the water to 8 cups. Pressure cook in the Instant Pot for 1 hour. When done, stir in the sautéed spices and salt.

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Instructions

Rinse the rice – pour water over rice and stir, rinse and repeat 2-3 more times.
Bring water, rice and turmeric to a boil in a large wide-bottomed pot. Reduce heat to simmering without a lid, stirring occasionally for about 45 mins to 1.5 hours, until it’s a thick consistency.
Meanwhile, heat ghee on med to med-low. Add the crushed coriander and cumin seeds and one teaspoon turmeric. Add the black pepper. Cook on med-low heat for 2-3 minutes, just until the cumin seeds release their flavor, don’t let them get too dark (happens quickly). Then take off of the heat and add in the garlic and fresh grated ginger.
Add the ghee with spices to the rice. Add the salt. Top with cilantro.
Serve just like this, or top with vegetables and/or broth.