This is the basic basmati recipe that I make to go with my paneer masala. Again, I am attempting to approximate the local Indian restaurant in Orlando. I have found that obtaining a high quality, aged basmati will give you tremendous flavor. Also, if you can get your hands on (or make) desi ghee, that will also enhance the flavor of your rice. 

Ingredients:

2 cups aged basmati rice
3 1/2 cups water
2 teaspoons cumin seeds
a sprinkle whole cloves
7 threads spanish saffron
2 teaspoons freshly squeezed lime juice
2 teaspoons desi ghee (can substitute unsalted butter)
1 teaspoon salt

Directions:

1. If you managed to get a nice aged basmati imported from India, you should start by spreading the rice out on a plate and sifting through it to make sure there are no stones or unhulled grains of rice stuck in with the rice you intend to cook.
2. After the rice has been checked, place the rice in a bowl and fill the bowl with cold tap water and swish the rice with your fingers. Drain the water and repeat once or twice to wash the rice.
3. After the rice has been washed, fill the bowl with cold water to cover the rice and let sit for at least 30 minutes. At this point, I separate out a small portion of the rice and soak it in a separate bowl with the saffron crushed into it.
4. When the rice has soaked, drain the rice into a strainer. I drain the main bulk of the rice first, and then drain the saffron rice onto the rest of the rise to trap the saffron threads with the rest of the rice. You can save the water or just let it drain.
5. While the rice is draining, put the cumin seeds and whole cloves into a large heavy sauce pan. Set the heat to medium and let the seeds toast gently until they release a fragrant aroma and begin to brown. This should only take a few minutes. 
6. Once the cumin seeds are toasted, add the water, rice, desi ghee, salt, and lime juice. Stir. 
7. Bring the water to a full boil, then cover, reduce the heat to low, and let it steam for 15 minutes.
8. After 15 minutes, turn off the heat and let the rice sit, covered for another 5 minutes.
9. After that, fluff the rice with a fork to distribute the ghee, cumin, and fish out the cloves.

Enjoy!