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!