The ingredients are fit for about two portions.
- 2 Cups (approximately 150 gram) (whole grain) basmati or jasmin rice.
- 2-3 Blanched celery sticks.
- 2 Spoons ghī or sesame oil.
- ¼ Teaspoon black or brown mustard seeds.
- 2 Tea spoons grated ginger.
- ½ Tea spoon fennel seed powder.
- 3 Tea spoons split urid lentils.
- 2 Spoons lemon or lime juice.
- 1 Teaspoon salt.
- Wash the rice and let it dry in a sieve.
- Wash and cut the blanched celery.
- Heat the ghī or sesame oil.
- Add the mustard seeds, immediately cover with the lid and let the seeds pop.
- Add the ginger, fennel and urid and fry them for a few moments.
- Add the rice and fry it for a few moments.
- Add the celery and fry it for a few moments.
- Add the water and let everything cook on a moderate flame untill the rice and blanced selery are done and the water is vaporated.
- Reduce the heat, add the lemon or lime juice and the salt and stirr everything.