Ingredients:

  • 1 cup basmati rice (200g)
  • 2 cups water (480ml)
  • 1 teaspoon salt (5g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon mustard seeds (5g)
  • 1 teaspoon urad dal (optional) (5g)
  • 1 green chili, slit (or to taste)
  • 10-12 curry leaves (fresh or dried)
  • 1/4 teaspoon turmeric powder (1g)
  • 1/4 cup fresh lemon juice (60ml)
  • 1 tablespoon lemon zest (finely grated) (6g)
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped (6g)
  • 2 tablespoons roasted peanuts (optional) (30g)

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, cover, and simmer on low heat for 15-18 minutes.
  3. Cook until all the liquid is absorbed and the rice is fluffy. Turn off the heat and let it sit, covered, for another 5 minutes.
  4. In a frying pan, heat the vegetable oil over medium heat.
  5. Add mustard seeds and urad dal (if using). Sauté until the mustard seeds start to pop.
  6. Add the green chili and curry leaves; fry for 30 seconds until fragrant.
  7. Stir in turmeric powder and remove from heat.
  8. Fluff the cooked rice with a fork and transfer it to the frying pan with the spice mixture.
  9. Pour in fresh lemon juice and add lemon zest. Mix gently to combine everything evenly.
  10. Adjust salt and garnish with chopped cilantro and roasted peanuts (if using).
  11. Serve warm.