SafePlates

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1/4 cup fresh lemon juice
• Zest of one lemon
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1/4 teaspoon asafoetida (hing, optional)
• 2 green chilies (such as serrano or jalapeño), slit
• 10-12 curry leaves
• 1/4 cup roasted peanuts
• Salt to taste
• 2 tablespoons chopped cilantro for garnish

Instructions

1. Rinse the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a saucepan, bring 2 cups of water to a boil. Add the drained rice and a pinch of salt. Reduce the heat to low, cover, and simmer until the rice is cooked and all the water is absorbed, about 15-18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
3. In a large skillet, heat the olive oil over medium heat. Add the mustard seeds and let them pop. Then add the turmeric, asafoetida (if using), green chilies, and curry leaves. Sauté for 30-60 seconds until fragrant.
4. Add the cooked rice to the skillet. Pour in the lemon juice and sprinkle the lemon zest over the rice. Mix well to combine all the ingredients evenly.
5. Stir in the roasted peanuts and season with salt to taste. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through.
6. Remove from heat and garnish with chopped cilantro. Serve warm as a delightful side dish or a light main course.

Tip

For an enhanced flavor, consider adding toasted cashews or a sprinkle of coconut as optional variations.