Wash the rice thoroughly, then drain and
dry. Cut the onions thinly, and try to keep them of the same thickness.
Sprinkle the turmeric over the cut onions and toss lightly to mix well.
Heat a wok with oil and saute the onions until golden brown. Remove
about half of the onions to be set aside as garnishing. Add the rice to
the wok, stir until it is well mixed with the cooking oil. Add salt to
taste, water, stirring well before bringing to boil. Reduce the heat to
low, cover tightly with a lid and cook for about 20 minutes for the rice
to cooked and the water fully absorbed.
Some diners like crusts. If required, leave the rice on low heat for
additional 5-10 minutes longer. Sounds of slight crackling could be
heard. Serve hot with fried onions and sesame seed at the top as