- 1 cup raw rice
- 3 tbsp oil
- 2 tbsp garlic, chopped fine
- 10-12 basil leaves, hand torn
- 1/2 tsp of white pepper
- 1 lime / lemon rind, finely grated
- 1 tbsp of fresh lime / lemon juice
- Salt to taste
- Boil the rice and keep aside to cool
- Heat 3 tbsp of oil in a kadhai or wok till slightly warm. Add the chopped garlic and let cook on low flame till edges start to brown.
- Add the basil leaves and stir fry for few seconds. These wilt fast so don't over cooke them. You will quickly start getting the fragrance of the basil leaves
- Add the boiled and cooled rice and stir fry gently so that the rice does not break Continue to cook on low flame
- Add salt to taste and rind of 1 lemon / lime
- Add 1 tbsp of lemon juice and 1/2 tsp of white pepper and stir fry the rice gently till everything is well mixed
- Serve hot.
- Chopped garlic burns quickly. Hence adding it to cold or slightly warm oil and cooking on low flame allows it to brown and release flavour into the oil as well.
- Lemon / Lime Rind : Use a sharp grater, grate the rind gently. Be careful not to use the white part and use only the green part. The white part usually has a bitter taste.
- Cooking the Rice: 1 cup of dry rice usually yields 2 cups cooked rice. Make sure your rice is at room temp and not hot before using. If you're cooking your rice just before making this recipe, cook the rice, then spread it out on a large, rimmed baking sheet or plate. Transfer the baking sheet full of rice to the freezer and freeze for fifteen to twenty minutes to help the rice dry out. Alternatively you can also place the sheet or plate directly under a fan. Leftover rice directly from the fridge works well too.
- Brown Rice: works just a well and is a delicious, healthy twist! Quinoa works too, though I prefer brown rice.
- Variations: You can add vegetables or protein to this recipe as well or serve as is