This rice is bursting with tangy citrus flavour and aroma of lime and the crunchy pumpkin seeds and sunflower seeds. You can use lemon or lime to give it a fresh, summery aroma.
200g basmati rice, washed and drained
1 teaspoon mustard seeds
10 pumpkin seeds
2 tablespoons sunflower seeds
1 teaspoon ground turmeric
Zest of juice of 1 large lime
Fresh coconut slices, to garnish (optional)
Put the rice and 600ml boiling water into a heavy-based saucepan and season with salt. Bring to the boil, then reduce the heat, stir once and simmer for 8-9 minutes until a grain can be easily mashed between fingers. Drain through a colander and set aside.
Warm 1 tablespoon of sunflower oil in a frying pan and fry the mustard seeds over a high heat until they start to pop. Add the pumpkin and sunflower and reduce the heat. When the pumpkin are slightly brown, add the turmeric and cook for a few seconds, then pour in the lime juice. Gently fold the rice and lime zest into the mixture.
Serve hot, garnished with a sprinkle of coconut slices if you like, or some lime zest.