At first, you need to wash the rice properly. Then you put it in a pot with the water and one teaspoon of ghee. Additionally you add some salt. Put the lid on and leave the rice on high heat. When the water starts boiling, turn the heat down on low. You may need to open the lid for two seconds so that the water doesn’t overcook when it starts boiling. Place the lid back on when it has calmed down and just let it boil for about fifteen minutes. Don’t stir the rice, just let it cook on its own.

In the meantime you can already squeeze the juice of the lemon. Have a look into the pot then. When all water is gone and the tips of the rice grains are pointing upwards, your rice is done.

Heat up the remaining teaspoon of ghee in a pan. When it is hot, add mustard and turmeric and stir it for five seconds. If you leave it too long, the mustard will start jumping out of the pan and the turmeric will burn, so you need to rather quickly add the rice into the pan. Mix the rice with the spices, so that the yellow colour of the turmeric nicely spreads in the rice. Fry the rice for about five minutes.

In the end you switch the stove off and take the pan from the plate before you finally add the lemon juice. Pour it over the rice and mix it well. If you want to add more salt, this is the right moment!

Simply serve this rice variation with dal or a vegetable dish or even without anything else. It is more colourful and tastes great, even just on its own!