Basmati rice has a nutlike flavor and aroma. Toasting the mustard seeds, curry, and turmeric releases their flavors, infusing the rice with a warm spiciness.
2/3 cup uncooked basmati rice
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups sliced onion
1 tablespoon grated peeled fresh ginger
1 jalapeño pepper, minced
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1/4 cup chopped dry-roasted cashews, salted
How to Make It
Cook rice according to package directions, omitting salt and fat.
. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.
. Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.