Notes: At least 3 hours or up to 2 days ahead, in a 3- to 4-quart pan, combine 2 1/2 cups rinsed and drained basmati or long-grain white rice and 4 1/2 cups water. Bring to a boil over high heat. Reduce heat and simmer, uncovered, until most of the water is absorbed, 6 to 8 minutes. Cover and cook over low heat until rice is tender to bite, 8 to 10 minutes more. Pour rice onto a tray and let cool, then cover and chill until cold. To use, break grains apart with your fingers.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

317 calories; calories from fat 24%; protein 6.1g; fat 8.4g; saturated fat 1.3g; carbohydrates 53g; fiber 1.7g; sodium 155mg.
Advertisement