2½ tbsp vegetable oil
½ tsp mustard seeds
pinch fenugreek seeds
2-3 dried red chilies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350g/12oz freshly cooked basmati rice
1 tsp chopped dill
Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chilies and stir fry until lightly browned.
Add the ginger, ground turmeric, curry leaves and salt, to taste, and cook for about 40 seconds.
Stir in the lemon juice and cook for another minute before adding the rice.
Stir fry to heat through, being careful not to break up the grains too much, add the dill. To serve, place the rice onto serving plates.
Recipe adapted from: Good Food