My daughter has adopted this rice as her own – and she's the one who makes it. It complements the Indian dishes we make, and here's what she says about it:

This is a very simple, easy-to-follow recipe that doesn't take long to make. You're pretty much throwing ingredients into a pot and letting them do their thing. The only strange ingredient needed for this rice is curry leaves. We have to go down to the Indian market to pick them up. The market is a pretty cool place. It has all of these different spices and ingredients that you don't usually see. You could probably spend a whole day there and not have looked through everything. My Dad says the curry leaves don't add anything, but I wholeheartedly disagree. I believe the curry leaves do add flavor, maybe not much but some. The rice wouldn't be the same without them. This is a recipe that no matter how many times I've made it, it has always been good, maybe even better than the last.

Ingredients
1 cup white basmati rice ($2.69 per pound)
1 tablespoon mustard oil (read-up on the health warnings for mustard oil before using it; otherwise, use extra-virgin olive oil)
2-3 chile de arbol ($1.99 per 1½ ounce package of small, 3-inch long dried red chiles)
1-inch cinnamon stick
3 whole cloves
seeds from 4 green cardamom pods (choti elaichi)
2 teaspoon cumin seed
¼ teaspoon turmeric
15 fresh curry leaves (kari patta) ($1.00 per package containing several stems from the Fort Collins Rice & Spice Indian market)
2½ tablespoon lemon juice ($2.19 per 15 ounce bottle)
2 cup water

Procedure
Heat the oil in a large pot. When it's hot, add the chiles, cinnamon, cloves, cardamon seeds, cumin seeds and turmeric. Stir-fry for 20 seconds. Add the curry leaves, and stir-fry for another 10-15 seconds. Add the rice. Stir-fry for 2 minutes. Then add the lemon juice and water. Bring to a boil, cover the pot, and reduce heat to low. Simmer for 30-40 minutes.