Bhaat ko achar (rice pickle)

Instructions

1. Spread the cooked rice on a clean cloth and let it dry at room temperature for 2 hours.
2. Heat the mustard oil until it lightly smokes, then let it cool slightly.
3. In a dry pan, toast the fenugreek and mustard seeds until fragrant, then coarsely crush them.
4. In a bowl, mix the dried rice, crushed seeds, turmeric, chili powder and salt.
5. Add the grated garlic and ginger, the crumbled chilies and the lime juice.
6. Pour in the warm oil and mix until you get a smooth, well-coated paste.
7. Transfer to a sterilized jar and press down firmly with a spoon.
8. Let it ferment 3 to 5 days at room temperature, checking each day, then keep it in the fridge.