1. Wash and soak rice in water for 20 minutes.

2. Put water to boil, add salt.

3. Add rice when water starts boiling.

4. Bring back to a boil.

5. Add lemon juice.

6. Cook till each grain is almost done.

7. Strain out excess water, keep aside.

8. Rub a blob of butter at the bottom of a wide dekchi, (shallow heavy container for cooking on dum)

9. Spread out rice in dekchi.

10. Sprinkle some milk, cover with lid, and seal.

11. Place on low fire to cook on dum for about 15 minutes.

12. Serve hot with dahi kadhi, hyderabadi khatti dal, etc.

Making time: 20 minutes
Makes: 4 servings
Shelflife: 1 day or more, refrigerated