Nimbu Bhatt -- Lemon Rice
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From The Asian Cookbook
for 4-6 persons

Generous 1 cup basmati rice
2 tb ghee
1 ts nigella seeds
2 cups water
juice and finely grated zest of 1 lemon
1-1/2 ts salt
1/4 ts ground turmeric

Rinse the bsmati 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.