A delightful twist on a classic rice and vermicelli dish, enhanced with aromatic spices and a touch of lemon for a refreshing flavor.
Toast the vermicelli in the skillet until golden brown, stirring frequently.
Keep stirring the vermicelli to prevent it from burning and ensure even toasting.
Add the butter to the skillet and let it melt.
Use unsalted butter to control the saltiness of the dish.
Stir in the rice and cook for a minute to coat it with butter.
This step helps to enhance the flavor of the rice.
Add the chopped onion and sauté until translucent.
Chop the onion finely for even cooking.
Sprinkle in the turmeric and cumin, stirring to combine.
Adding the spices at this stage helps to release their aroma.
Pour in the water, season with salt and pepper, and bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork and garnish with fresh parsley before serving.
Fluffing the rice prevents it from clumping together.
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