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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
12 mins
cook:
42 mins
total:
54 mins
Yield:
5 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

134 calories; fat 6.2g; saturated fat 0.9g; protein 2.5g; carbohydrates 18.2g; cholesterol 0mg; iron 0.8mg; sodium 278mg; calories from fat 42%; fiber 1.3g; calcium 18mg.
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