Lebur Bhat (Lemon Laced Rice)

4 large servings

1.5 tablespoon vegetable oil (mustard oil preferred)
1 bay leaf
10 whole cardamom pods, bruised
2 inch cinnamon stick
4 whole cloves
1 tablespoon peeled, minced, fresh ginger
1.5 tablespoon raisins
1 cup basmati or other long-grained rice
a lemon wedge (1/4 lemon, seeded)
1.5 cups water
1/2 cup fresh or frozen peas
1/4 cup fresh lemon juice
2 teaspoon sugar
1 teaspoon oil
1/4 teaspoon black mustard seeds

Heat 1.5 tablespoons oil in a pan over medium-low heat. Fry bay leaf, cardamom, cinnamon, and cloves for a few seconds. Add ginger and fry until lightly browned, stirring often. Add raisins and rice and fry until rice is opaque, about 3 minutes. Add lemon wedge, water and peas. Bring to boil, then stir and lower heat to minimum. Simmer, covered, 18-20 minutes.Resist the temptation to look while simmering! The rice won't steam properly if you open the lid.

Sprinkle with lemon juice and sugar but do not stir. Simmer 1-2 more minutes. Remove from heat and set aside.

Heat remaining oil in a small skillet over medium-low heat. When oil is hot but not smoking, add mustard seeds and fry a few seconds until they begin to pop, covering if necessary to prevent the seeds from flying out. Remove from heat. Pour oil and spice mixture over the rice and mix gently. Discard lemon wedge and serve.