Ingredients
Method
Instructions
- Start with cooked and cooled basmati rice. Spread it on a large plate to ensure the grains are separate. This prevents the rice from becoming mushy when mixed with the tempering.
- Heat vegetable oil in a large pan over medium heat. Add mustard seeds and wait until they start popping. Then add cumin seeds, dried red chilies, and raw peanuts. Sauté until the peanuts turn golden brown and aromatic.
- Add curry leaves, turmeric powder, and asafoetida to the pan. Stir for 30 seconds until the spices release their fragrance. Be careful not to burn the spices.
- Reduce heat to low and add the cooled rice to the pan. Gently mix everything together, ensuring the tempering coats every grain of rice evenly. Add salt to taste.
- Turn off the heat and drizzle fresh lemon juice over the rice. Mix gently one final time. The residual heat will help the lemon flavor infuse into the rice without making it bitter.
- Transfer to a serving dish and garnish with fresh chopped cilantro. Serve warm or at room temperature.
Notes
Use day-old rice for best results to prevent stickiness. Add lemon juice after turning off heat to preserve fresh flavor. Adjust dried chilies based on spice preference. Stores well in refrigerator for up to 3 days.