Citrus-Zest Fried Rice

Soak the rice in the turmeric and 1 cup water for 15 minutes.

Heat 1 tablespoon oil and fry the raisins till golden and puffed up. Remove and set aside.

Add the remaining 2 tablespoons oil to the skillet again and let it reach the smoking point. Add the fennel seeds and wait till these are browned. Add the finely chopped spring onions immediately. Sauté for 2 minutes on a medium flame and add the zests (add the orange zest first). Continue to sauté for two more minutes and then add the chopped oranges (reserve three orange cloves for garnishing). After 1 minute, add the thoroughly drained rice and stir. Add the fried raisins and the milk. Also add the muscovado sugar, lime juice and salt. Mix everything once, add the remaining 2 cups of water and pressure-cook till the rice is just done. Garnish this aromatic dish with the reserved, chopped oranges and fresh orange and lime zest.

This fried rice tastes divine with medium-spicy curries.