Basmati Soup with Indian Spices

Melt the ghee in a soup pot over medium heat. Add the cumin seeds, fennel seeds, and mustard seeds. Cover and fry, stirring occasionally, for about 3 minutes, until you hear the seeds pop. Add the rice, squash, garlic, salt, cinnamon, turmeric, and saffron and sauté for about 5 minutes, until the rice is fragrant. Lower the heat, then slowly pour in the water. Cover and simmer for 40 minutes.

Taste the rice for doneness. If youd like it more tender, just keep cooking until its as soft as you like, Stir in the cilantro and ginger. Taste and adjust the seasoning if desired.