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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup basmati rice |
1 dried red chili (use more or less depending how spicy you want your rice) |
2 tablespoons vegetable oil |
1/2 tablespoon black mustard seeds |
1/2 teaspoon turmeric |
1 lemon, zest from the whole lemon (should be fine) |
2 tablespoons chopped fresh cilantro |
salt |
2 cups water |
Directions:
1. Rinse the rice in several changes of water and let it soak for 10 minute.
2. Slit the chili lengthwise and seed, and then heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute.
3. Drain the rice.Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste.
4. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min; stir in the chopped cilantro just before serving.
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