Ingredients

Instructions

  1. Rinse the rice in several changes of water and let it soak for 10 minute.
  2. Slit the chili lengthwise and seed, and then heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute.
  3. Drain the rice.Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste.
  4. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min; stir in the chopped cilantro just before serving.