Ingredients:

1 cup long grained rice (basmati if available)
2 Tblsp vegetable oil
1 large pinch of asafoetida (also called Hing)
1 tsp mustard seeds
1/2 tsp dried and crushed curry leaves
2 or 3 whole dried red chilies
2 tsp salt
1/2 tsp turmeric
2 Tblsp lemon juice
2 Tblsp fresh chopped coriander leaves

Sort the rice to remove any bad grains or stones then rinse in a fine mesh sieve under cold running water until the water runs clear. The place rice in a bowl with enough water to cover and allow to soak for 1/2 hour.

Drain the rice then set aside. Heat the oil in a heavy base sauce pan over high heat and add the mustard seeds, asafoetida, curry leaves and red chilies. When the seeds begin to sputter add the rice and turn to coat the rice in the oil. Stir in the salt, turmeric and 20 oz water. Bring everything to a boil and the add a few drops of lemon juice.

Cover and simmer over reduced heat for about 10 minutes. If the rest of the meal is not yet ready simply remove the rice from the heat and leave the pan covered, try not to let the rice sit for more than 15 minutes. When ready to serve, stir in the remaining lemon juice and the coriander and serve immediately.