You don't think I could post the 5 minute recipe without posting a proper one do you? While your brown Jasmine rice is cooking, you can prepare the rest. First, boil some lentils. I like using channa dal, they look like little baby split chick peas, and have a flavor and texture that I like. Red lentils are also fast cooking and good to use, or use both. I would spice the rice with butter, ginger, onion, cilantro, coriander, cardamom, salt and pepper, chile pepper, mustard seed. Heat the mustard seed in a skillet with a little oil until they pop. You can add a little tumeric if you want to up the golden color. Or else you can add saffron but not both. You can add a bay leaf but leave out the cilantro. You can add cinnamon stick pieces. I like to put dried apricot bits, golden and brown raisins, cashews or almonds. This can be done in 35 minutes or less.
Serving this with Yogurt and Mango pickle is a must!