Lemon Rice with Vegetables

Wash the basmati rice several times until the water runs clear. Soak the rice in water for 30 minutes.

Drain the soaked rice and transfer it to a wide pan. Add 2 cups of water, bring to a boil, then reduce heat and cook for about 15 minutes, or until the rice is tender. Avoid a soggy texture by using a wider pan.

Uncover the cooked rice and gently fluff it with a fork. Set aside to cool down completely.

Heat 3 tablespoons of cooking oil in a pan over medium-high heat until thoroughly hot.

Reduce the stove heat to low. Add 1 teaspoon of mustard seeds. Once they start to crackle, add 1/2 teaspoon of cumin seeds and 15-20 curry leaves (if using). Stir and fry for a few seconds, being careful not to burn the cumin.

Add 1 cup of chopped onion, 1 cup of chopped carrot, 1 cup of chopped red bell pepper, and salt to taste to the pan. Turn the heat to medium and fry until the onions begin to caramelize.

Add 1 tablespoon of finely chopped ginger, 1 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper (or to taste). Fry for another 1 to 2 minutes until the raw flavor of the turmeric is gone.

Break any lumps in the cooled rice. Add 2 cups of snow peas and the cooked rice to the pan with the vegetables. Mix everything thoroughly.

Turn off the heat. Garnish with 2 to 3 tablespoons of lemon juice, 3/4 cup of chopped cilantro leaves, and 2 teaspoons of sesame oil. Mix well.

Stir in 1/3 cup of roasted peanuts. Cover the pan and let it sit for 3 to 4 minutes before serving.