Lemon Rice

Self cooking photograph

basmati rice	225g, soaked
lemon juice	2tbsp
orange or lemon rind	1pc
salt	1-1/2tsp
turmeric powder	1/4tsp
nigella seeds	1tsp
oil	2tbsp
water	450ml
Method:
Heat oil in large pan with a tight fitting lid.
Add nigella seeds and stir well on a medium heat.
Add water and bring to boil.
Reduce the heat to low and stir in lemon juice, salt, turmeric; mix well.
Cover the pan tightly and simmer covered for 8 to 10 minutes.
Or until rice are tender and all the liquid is absorbed.
Open the lid and add orange or lemon rind and mix.
Cover again and cook for another 1 or 2 minutes on low heat.
Turn off the heat and leave rice for 5 minutes before serving.
Serves 4 to 6.