Lemon Rice

Wash the starch off the rice till water runs clear, then cook your basmati rice according to the instructions on the bag. Usually takes about 15 minutes to cook.

In a separate pan heat up olive oil and add the mustard seeds. Carefully move the seeds around, they jump so be careful, until the mustard aroma is released.

Add the ginger garlic paste, the turmeric powder, salt and pepper and stir fry for another minute.

Remove from heat and let cool, add in lemon juice and mix. Pour the whole mixture over the cooked rice and mix well. Serve hot.

Serve with my Keema Matar that’s pictured, Tandoori chicken, butter chicken or chicken korma.

Ingredients

• 1 cup Basmati rice

• 2 cups water

• 1 tablespoon olive oil

• 1 teaspoon brown mustard seeds

• 1 tablespoon ginger

• 1 tablespoon garlic

• 1 teaspoon ground turmeric

• pinch of salt

• pinch of black pepper

• juice of one lemon