Lemon Basmati Rice
Note about black mustard seed from gourmetsleuth.com: If you don't have black mustard seed you can substitute equal quantities of other varieties such as yellow mustard seed (larger and less pungent)
OR Brown mustard seeds
4 Tbspvegetable oil or ghee
1 cbasmati rice
1 tspwhole cumin seeds
1/2 tspwhole black mustard seeds
1/2 tspground ginger
1 tspground tumeric
3-4curry leaves (or 1 tsp lime zest)
1 Tbspfreshly squeezed lemon juice
How to Make Lemon Basmati Rice
- In a large saucepan bring 5 cups of water to a boil with 2 T of oil or ghee. Add rice to boiling water and cook until tender, about 8 minutes. Drain thoroughly, rinse with hot water and set aside.
- Heat remaining oil or ghee in a large frying pan. Add the cumin and mustard seeds. When the seeds begin to pop, add the ginger, tumeric, and curry leave or lime zest. Cook for 1 minute stirring grequently. Add the cooked rice, then the lemon juice, and stir well.
- Season to taste with salt and transfer to a bowl. Let cool completely before serving