Ingredients
The following ingredients have 4 Servings
- 7-8 cups water
- ½ teaspoon salt
- 1 cup basmati rice, rinsed.
- 2-3 tablespoons ghee (or sub coconut oil)
- ½- 1 teaspoon black mustard seeds
- ½- 1 teaspoon cumin seeds
- 1/2- 1 teaspoon fennel seeds
- pinch salt
- 8- 10 curry leaves ( or use 2-3 bay leaves)
- 2-3 tablespoons ghee or olive oil
- one smashed garlic clove ( optional)
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 4 bay leaves
- fresh parsley and lemon zest (or sumac)
Instruction
- Bring water and salt to a boil.
- Add rice and simmer gently at a low boil, uncovered over medium heat until rice is just perfectly tender- check at 8-10 minutes, and continue cooking if need be. Keep in mind brown rice will take longer.
- Drain, and let stand over a strainer for 5 minutes.
- Heat ghee over medium heat. Add seeds, salt and leaves, and saute until seeds begin to crackle- about 30-60 seconds. Turn heat off.
- Place rice in a serving dish and spoon tempering oil over top.
- Serve immediately!