3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste
Dry roast the pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing around them till the flavours come out and you find a nice aroma emanates the kitchen. Once the sesame seeds changes colour you can turn off the heat and make a coarse powder.
Heat ghee in a pan and add mustard seeds and let them pop. Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering. Now add the ground spice powder and salt and combine the rice with it such that the spices coat the rice well. The full flavour of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice.
Serve hot with papads or dry subzi.