Ingredients:

  • 1 cup (200 g) basmati rice
  • 2 cups (480 ml) water
  • 2 tablespoons (30 ml) oil (vegetable or mustard oil)
  • 1 teaspoon (5 g) mustard seeds
  • 1 teaspoon (5 g) urad dal (split black gram)
  • 1/2 teaspoon (2 g) turmeric powder
  • 1/4 cup (approx. 10 g) unsalted peanuts or cashews
  • 2 tablespoons (30 g) fresh cilantro, chopped
  • Juice of 1 large lemon (approx. 2 tablespoons or 30 ml)
  • Salt, to taste

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rinsed rice and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and rice is fluffy. Set aside to cool.
  3. Heat oil in a frying pan over medium heat. Add mustard seeds; cook until they begin to pop.
  4. Stir in urad dal and sauté until golden brown. Add turmeric powder and mix well.
  5. Fluff the cooled rice and add it to the frying pan with the spices. Pour in the lemon juice, season with salt, and stir well to combine.
  6. Add peanuts or cashews for crunch. Sprinkle with fresh cilantro just before serving.