* 30ml Groundnut oil
* 1 teaspoon Mustard seeds
* Garlic to taste, peeled and sliced
* ½-1 teaspoon Dried Chilli flakes
* 2 Green indian chillies, sliced
* 200g White basmati rice
* ½ teaspoon Ground Turmeric
* 1 teaspoon Salt of your choice (omit if using Stock)
* 500 ml Boiling water or Stock
* A few Curry leaves
* The Juice of 1 Lime
* The Grated Zest of ½ Lime

===Method===
* Heat the Oil in a Saucepan over a high heat and add the Mustard seeds.
* Cover with a lid and wait for the Seeds to start Popping.
* Reduce the heat then add the Garlic, Chilli flakes and Green chilli and cook until the garlic is just golden.
* Stir in the Rice and cook for a minute or so until the Grains are coated in Oil and begin to turn transluscent.
* Stir in the Turmeric.
* Add the Boiling water or Stock and cover.
* Reduce the heat and cook for about 15 minutes, until the Rice has absorbed the liquid.
* Do not lift the lid during this time.
* Stir in the Curry leaves, Lime juice and Lime zest.
* Cover with a Tea towel and leave in the pan for 10 minutes.
* Gently fluff the Grains of Rice with a fork, and serve.

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