Method
1.	Wash and soak the rice for two hours.
2.	Heat the oil in a heavy based pan and add the cumin seeds.
3.	When the seeds start to splutter and the sliced onions,
	reduce the heat and cook the onions until they are transparent.
4.	Next add the cumin powder, stir and cook the 30 seconds.
5.	Then add the rice, stir and cook until the grains become transparent.
	This should take about 2 mins.
6.	Add 3½ cups of water, stir and bring to the boil.
	Once boiling cover the rice and reduce the heat to medium.
	Cook for 20 mins, stirring once,
	then reduce the heat to low and cook for a further 5 mins.
	Turn off the heat and let the rice stand for 5 mins.
7.	Serve with any curry of your choice.