1. Cook half a cup of Basmati rice. Wash the rice and cook it in plenty of boiling water for exactly 12 minutes.
2. Drain the rice out in a colander and run it under cold water for 30 seconds
3. Heat 1 tbsp canola / sunflower / rice bran oil in a wok
4. Throw in 1 tsp fine mustard seeds and wait for them to splutter
5. Add a sprig of curry leaves, followed by one thinly sliced onion
6. Cook the onions till light brown
7. Add the cooked rice to the pan, season with salt and toss like mad
8. Serve hot.

This thing goes well with just about every curry out there, and the onions and mustard make for a really nice combo.

Over and out!