Prep Time:

15 min

|

Cook Time:

25 min

Makes 4-6 servings

Ingredients

• 2 cups basmati rice, cooked

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup raw cashews

• 1 1/2 teaspoons yellow mustard seeds

• 1 teaspoon turmeric

• 2 jalapeno peppers, sliced

• 8 fresh curry leaves

• 1-inch piece of fresh ginger, minced

• 2 tablespoons vegetable oil

• Salt, to taste

Directions

1. Heat oil on medium heat in a large skillet with lid. 

2. Add cashews and fry until lightly browned. Remove them from pan and set aside.

3. Add mustard seeds and cook until they sputter (use lid if needed), then add ginger, jalapenos, and curry leaves. Cook until curry leaves are crispy. Add turmeric, salt to taste, and stir well.

4. Add cooked rice to the pan and mix well. Stir in lemon juice and cashews.

5. Taste for seasoning and adjust, adding more lemon juice or salt to taste.

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