Lemon Rice

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Method

1. 1Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
2. 2Heat a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
3. 3Add chopped curry leaves and sauté until fragrant and slightly crisp.
4. 4Add chopped green chilies and sauté for 30 seconds until they soften.
5. 5Add the drained rice and stir gently to coat with the tempering. Cook for 2 minutes, stirring occasionally.
6. 6Pour in 400 ml of water and add salt to taste. Stir once.
7. 7Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is fully cooked and water is absorbed.
8. 8Remove from heat. Let it sit covered for 5 minutes. Fluff gently with a fork.
9. 9Squeeze the juice of 1 lemon over the rice. Mix well to combine.
10. 10Gently fold in chopped fresh coriander. Serve warm.