Lime Juice and Rice

Ingredients

• 0.5 seer (approximately 470g / 2.5 cups) rice (Use plain white rice, such as long-grain or basmati. One seer is a historical Indian unit roughly equal to 940g, so half a seer is approximately 470g or 2.5 cups uncooked rice.)
• 0.25 seer (approximately 235ml / 1 cup) ghee or melted butter (A quarter seer is approximately 235ml. Ghee is clarified butter available in most supermarkets and gives a richer, more traditional flavour. Regular melted butter is a suitable substitute.)
• 1 tablespoon mustard seeds (Brown or black mustard seeds are traditional and will pop and crackle when added to hot ghee — this is expected and desirable.)
• 1 tablespoon cumin seeds (The original text lists cumin seeds alongside mustard without specifying a separate quantity; use approximately the same amount as the mustard seeds.)
• 4 whole dried red chillies red chillies (Whole dried red chillies are traditional. Use 2 for a milder dish or up to 6 for more heat. The original recipe does not specify a quantity, so adjust to your preference.)
• 10 fresh or dried leaves carapala leaves (curry leaves) (Carapala leaves are the historical name for curry leaves (Murraya koenigii). They are available fresh or dried from Indian grocery stores. Fresh leaves give the best flavour. If unavailable, omit rather than substitute.)
• 1 teaspoon (or to taste) salt (The original calls for 'a portion of salt', which is intentionally unspecified. Start with 1 teaspoon and adjust to your taste.)
• 10 large limes, juiced (approximately 200–250ml) fresh lime juice (The original specifies the juice of ten large limes. Roll each lime firmly on the bench before cutting to maximise the juice. Bottled lime juice is a convenient substitute in the same quantity.)
• 0.5 teaspoon prepared turmeric powder (The original specifies 'prepared turmeric powder', referring to ground turmeric. Use standard ground turmeric. The quantity is unspecified in the original; half a teaspoon is sufficient for colour and flavour. Handle carefully as it stains.)

Instructions

1. 1Measure out half a seer (approximately 470g / 2.5 cups) of rice. Rinse the rice under cold running water until the water runs mostly clear — this removes excess starch and helps the grains stay separate. Place the rinsed rice into a large pot and cover with plenty of cold water (about 1 litre). Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the rice is just tender but not mushy, approximately 10–12 minutes for white rice. Taste a grain — it should be cooked through with no hard centre. Drain the rice well through a colander or sieve.
2. 2Transfer the drained rice into a wide, shallow pan or tray — a large baking dish or wide mixing bowl works well. Spread it out loosely with a fork or spoon. Leave it uncovered at room temperature for 5 minutes. This step allows excess steam and moisture to escape, which prevents the rice from becoming sticky or clumping together in the next steps. Do not cover the pan during this time.
3. 3Place a wide, heavy-bottomed pot, wok, or large deep frying pan over medium heat. Add a quarter seer (approximately 235ml / 1 cup) of ghee or melted butter. Allow it to heat until it is hot and shimmering but not smoking. Ghee can withstand higher heat than butter without burning, but if using butter keep the heat at medium-low to avoid browning.
4. 4Once the ghee or butter is hot, carefully add the tablespoon of mustard seeds. They will begin to pop and splutter within 30–60 seconds — this is normal and means they are releasing their flavour. Stand back slightly to avoid splatter. As soon as the mustard seeds are popping actively, add the cumin seeds, the whole dried red chillies, and the carapala (curry) leaves. Stir everything quickly. The curry leaves will crackle and sizzle loudly — this is expected. Fry the mixture for about 1–2 minutes, stirring continuously, until the cumin seeds are lightly golden and the chillies have darkened slightly. Be careful not to burn the spices; reduce the heat if anything looks like it is browning too quickly.
5. 5Add approximately 1 teaspoon of salt (or to taste) directly into the spiced ghee mixture. Stir it through briefly to distribute it evenly among the spices. This seasons the base before the liquid is added.
6. 6Juice all 10 large limes, removing any pips. You should have approximately 200–250ml of fresh lime juice. Pour the lime juice carefully into the hot spiced ghee mixture. It will bubble and hiss as it hits the hot fat — this is normal. Stir everything together well. The mixture will combine into a tangy, aromatic sauce base.
7. 7Add the aired-out cooked rice into the wide vessel containing the spiced lime and ghee mixture. Using a large spoon or spatula, gently fold and stir the rice through the liquid so that every grain is coated in the tangy, spiced mixture. Try not to mash or break the grains — use gentle folding motions from the bottom of the pot upwards.
8. 8Bring the mixture up to a gentle boil over medium heat, then reduce slightly to maintain a steady simmer. Cook the rice, stirring occasionally and gently, until all of the liquid from the lime juice has been absorbed or evaporated. This should take approximately 5–8 minutes. You will know it is ready when the rice looks dry and each grain is separate rather than wet or sticky. Listen for the sizzling sound to change from a wet bubbling to a drier crackling — this indicates the moisture has gone. Reduce the heat if anything begins to stick to the bottom.
9. 9Remove the pot from the heat. Sprinkle approximately half a teaspoon of ground turmeric powder evenly over the surface of the rice. Gently fold it through with a spoon so the yellow colour is distributed throughout. Be aware that turmeric stains clothing and surfaces easily — handle with care. Taste the rice and adjust salt if needed. Serve warm.