1 cup basmati rice
1/2 tsp red pepper flakes
2 tbsp vegetable oil
½ tbsp black mustard seeds
1 tsp turmeric
Finely grated rind of 1 lemon
2 tbsp chopped fresh cilantro
Salt to taste
2 cups boiling water
Put kettle on to boil water.
In a frying pan over medium-low heat, heat the vegetable oil and mustard seeds for a couple minutes until the seeds are fragrant. Add the chili flakes and let them heat in the oil for 3o seconds. Add the rice, tumeric, lemon rind and salt. Stir the rice around and let the grains get coated in the spice mixture. Add the boiling water, let come up to to a nice simmer, add a lid and turn to low. Let the rice simmer covered for 10-15 minutes. Remove from heat and keep covered for about 5 more minutes.
When ready to serve, sprinkle with cilantro.
