- 3 tablespoons salad oil
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 1 onion (about 3/4 lb.), peeled and finely chopped
- 3 or 4 fresh jalapeño chilies (1 1/2 to 2 oz. total), stemmed and chopped
- 1/2 teaspoon ground turmeric
- 12 fresh curry leaves (optional)
- 9 cups cold cooked basmati or long-grain white rice (see notes)
- 1/4 cup frozen peas
- About 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 tablespoons lime juice
- 1/3 cup unsalted or salted roasted cashews
- 2 tablespoons chopped fresh cilantro
- calories 317
- caloriesfromfat 24 %
- protein 6.1 g
- fat 8.4 g
- satfat 1.3 g
- carbohydrate 53 g
- fiber 1.7 g
- sodium 155 mg
- cholesterol 0.0 mg
How to Make It
Set a 5- to 6-quart pan or 14-inch wok over medium-high heat. Add oil, mustard seed, and cumin seed.
When the seeds begin to pop, in 2 to 3 minutes, stir in the onion, chilies, turmeric, and curry leaves. Stir often until the onion is limp, about 4 minutes.
Reduce heat to low. Add rice, peas, 1/2 teaspoon salt, and sugar. Stir until rice is evenly colored yellow. Sprinkle with lime juice and mix well. Cover and stir occasionally until rice is hot, 6 to 10 minutes. Add salt to taste. Transfer to a platter.
Sprinkle rice mixture with cashews and cilantro. Serve hot, warm, or at room temperature.