Cashew Rice With Lemon

  • 1 Tbsp oil
  • 1 tsp mustard seeds
  • 1/2 cup roasted, chopped cashews
  • 3 whole red chilies, dried
  • 1 tsp cumin seeds
  • 1/2 tsp tumeric
  • 1/2 tsp curry powder
  • 1/8 tsp asafetida (no more – really.)
  • 1 large onion, sliced
  • 1 tsp salt
  • 3 cups of cooked rice
  • Juice of 1 lemon


Heat the oil in a large saucepan. Add the mustard seeds and cashews, and cook (covered!) over medium heat until the seeds start to crackle and pop. Add the chilies, cumin, turmeric, curry, and asafetida. Cook, stirring, until the cashews are a light golden color.Add the onions and salt, and cook until the onions are soft. Add the rice and stir until it turns yellow. Cook over low heat until the rice is warm. Add the lemon and serve hot.

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