- ¾ cup basmati rice
- 1½ cups water
- ½ cup fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon black mustard seeds
- 2 teaspoons ghee
- Rinse rice and add to boiling water. Cover and simmer for 20 minutes.
- In a separate pan, heat the mustard seeds in ghee until they start popping. Then remove from heat.
- Let mustard seeds cool, then add lemon juice, salt, and turmeric. When rice is finished cooking, add the spice mixture and mix well.