Yield
Makes 6 to 8 servings

How to Make It

Step 1

Set a 5- to 6-quart pan or 14-inch wok over medium-high heat. Add oil, mustard seed, and cumin seed.

Step 2

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.

Step 3

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.

Step 4

Sprinkle rice mixture with cashews and cilantro. Serve hot, warm, or at room temperature.

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