Unique in Indian Basmati

This rice is one of those nutritional insights, which then wonder why it is so incredibly tasty and easy to prepare, we have not done it all my life.
The technique of cooking brown Basmati differs slightly from the way we used to progotvyame plain rice. In this case boil the rice in water more than it can absorb, then drain. The rice is boiled with cinnamon stick, cardamom and cloves, so to take those flavors .. Then be confused with sauteed onions and spices.

If you do not have whole cardamom pods and cinnamon sticks, we can add a pinch of this spice powder.

Ingredients and spices:

2 cups brown rice, preferably 'Basmati'
8 cups water
1 teaspoon Himalayan salt
2 cloves crushed garlic
2 cardamom pods
2 cloves grains
1-2 cinnamon sticks
3 tablespoons olive oil
1/2 teaspoon dark mustard seed
1/2 teaspoon cumin seeds
1/4 teaspoon chili flakes
1 medium onion, chopped
1/4 teaspoon turmeric

Wash the rice under running cool water until remains clear, then soaked in cold water for 30 minutes.

Boil 8 cups of water with a teaspoon salt in a large saucepan and add the rice. Add cloves, cardamom and cinnamon and leave to simmer for 15 minutes. If it is still hard boil as necessary. The time for melt varies according to the species and age of the rice.

When the rice is tender, rinse it in a colander with cold water to stop cooking. Throw spices and let the rice aside to drain.

In a pan large enough to hold rice, hot olive oil on medium-high heat. Add the mustard, cumin and chili flakes. Cook until mustard seeds begin to care, then add the onion. Stew until onions browned, about 5-7 minutes.

Add garlic and cook another 2-3 minutes. Finally add the cooked rice and mix well. Sprinkle with turmeric and stew for another 3-4 minutes, stirring frequently.
Optional flavoring with fresh herbs and serve as a separate dish or side dish to fish or chicken.