Nimbu Chaval (Lemon Rice)

If you are a committed vegetarian, and try to look with disgust at how ordinary mortals consume delicious food from unfortunate animals, then this does not mean that you will have to eat one raw carrot. Although in harsh India there is such a kind of vegetarianism, but I think we will not get to that. There are many so-called Vedic recipes in India. Here, for example, is one of the ways of cooking rice, which is known to be the "second bread" for many countries.
Thoroughly wash the rice in cold water and soak it for 20 minutes. Then we flip it back so that the water runs off. In a saucepan, heat vegetable or ghee oil and throw spices there. In order for the spices to give the strongest smell, they certainly need to be fried in oil first. When the color of the grain changes, then throw the chopped pepper into the pan, and then the rice. Fry the rice for 2-3 minutes, stirring constantly. When the grains become transparent, then fill the contents of the pan with salt water, and let it boil for a minute. Then reduce the heat and cook the rice for another 20 minutes, until all the water is absorbed.
Remove the lid and sprinkle the rice with lemon juice, and put pieces of butter on top. And cook, without closing, for another 2 minutes. Before serving on the table, mix everything carefully with a fork. In each serving we put a slice of lemon, and decorate with parsley.