1 c Basmati rice (measure a
-generous/heaping cup)
2 tb Ghee
1 ts Nigella seeds
2 c Water
Juice and finely grated zest
-of 1 lemon
1 1/2 ts Salt
1/4 ts Ground turmeric
Rinse the basmati rice in several changes of water until the water
runs clear, then let soak for 30 minutes. Drain and set aside until
ready to cook.
Melt the ghee in a large pan with a tight-fitting lid over medium-high
heat. Add the nigella seeds and the rice and stir until all the
grains are coated in ghee. Add the water and bring to a boil.
Reduce the heat to as low as possible, stir in half the lemon juice,
the salt, and turmeric, and cover the pan tightly. Simmer, without
lifting the lid, for 8-10 minutes, or until the grains are tender and
all the liquid is absorbed.
Turn off the heat and use two forks to mix the remaining juice into
the rice. Adjust the seasoning, if necessary. Replace the lid on the
casserole and let the rice stand for 5 minutes. Garnish with lemon
zest and serve.
Variation: Lemon and Cashew Rice
Melt the ghee, then add 1/2 cup cashews, and stir them around for 30
seconds, or until golden. Use a slotted spoon to remove them from the
pan immediately so they do not become too brown. Add 1 ts fenugreek
seeds with the nigella and then replace the lid on the pan and let
stand for 5 minutes. Serve garnished with chopped fresh mint.
