Saffron Mustard Seed Long Grain Rice

Put water with salt, juice of a lemon and zest and saffron in a Reindl form. Let the water boil and infuse the seasoning ingredients over very low heat for 5 min.

Heat the vegetable oil or ghee in a second Reindl large enough to hold all the long-grain rice (be careful, the long-grain rice is still swelling!). Pour in the mustard seeds and saute until they begin to crackle and become fragrant. Add the long-grain rice and mix thoroughly with the mustard seeds. Sauté the long-grain rice for 1 minute, then add the saffron-lemon water, bring to a boil, reduce the heat and place a tight-fitting lid. Simmer the long-grain rice quietly over low heat for about 15 minutes until it is cooked and grainy-fluffy.

Remove the hot plate from the stove and let the long grain rice rest covered for 5 minutes, then transfer to a serving bowl and drizzle with the Indian chili oil.

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