Lemon Rice

Ingredients

• Long grain rice (Basmati Rice) 1 cup (180 g)  
• Oil 2 tbsp
• Asafetida (Heeng) 1/8 tsp
• Mustard (Sarson) seeds 1 tsp
• Curry leaves (Kadhi Patta) 7-8 or 1 tsp dried and crushed
• Whole red peppers (Sabut lal Mirch) 2-3
• Turmeric  (Haldi) 1/2 tsp
• Salt 2 tsp or to t aste
• Lemon juice 2 tbsp
• 2 tbsp chopped coriander leaves (Hara Dhania)

Preparation

• Pick and wash the rice and soak for at least 1/2 hr.

• Heat oil in a pan and add the asafetida, mustard seeds, curry leaves and the red peppers.

• When the seeds begin to splutter, add the rice and turn around a few times.

• Add the turmeric, salt and 1 1/2 cups water, and bring to a boil, uncovered.

• When it comes to a boil, sprinkle a few drops of lemon, cover the pan and lower the heat. The rice should cook in 10 mins. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat.

• Shut off the heat, and mix in the lemon juice and half of the coriander leaves.

• Transfer on to a serving dish, garnish with the rest of the coriander leaves and serve.