SafePlates

Ingredients

• 1 cup (240 ml) of basmati rice
• 2 cups (480 ml) of water
• 1/4 cup (60 ml) of lemon juice
• Zest of one lemon
• 2 tablespoons (30 ml) of olive oil
• 1 teaspoon (5 ml) of mustard seeds
• 1 teaspoon (5 ml) of turmeric powder
• 1/4 teaspoon (1.25 ml) of asafoetida (hing) - optional
• 10-12 curry leaves
• 2 green chilies, finely chopped
• Salt to taste
• 2 tablespoons (30 ml) of chopped cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, then reduce the heat to low. Cover and let it simmer for about 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. While the rice is cooking, heat the olive oil in a separate pan over medium heat. Add the mustard seeds and wait until they start to pop. Then add the turmeric, asafoetida (if using), curry leaves, and chopped green chilies. Sauté for about 2-3 minutes until the mixture is fragrant.
4. Add the lemon zest and lemon juice to the pan and stir well. Turn off the heat.
5. Fluff the cooked rice with a fork and then mix in the lemon and spice mixture. Adjust salt to taste.
6. Garnish with chopped cilantro before serving.

Tip

Asafoetida (hing) adds a unique aroma and flavor that complements the other spices. If omitted, you might consider a pinch of garlic powder or onion powder as a substitute to add depth.