LEMON BASMATI RICE
This sounds so lovely. From "In Nirmala's Kitchen". 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
Provided by Stacy Goodall
Categories Rice Sides
Time 25m
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. 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.
- 3. Season to taste with salt and transfer to a bowl. Let cool completely before serving
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