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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful fragrant Indian-inspired side dish. Serve it with all things chicken. Ingredients:
2 tablespoons vegetable oil |
1 1/2 teaspoons mustard seeds (black, brown, or yellow) |
1 1/2 teaspoons ground turmeric |
1 small onion, minced |
2 garlic cloves, thinly sliced |
1 fresno chilies or 1 red jalapeno chile, cut into thin rings, seeded if desired |
2 cups long-grain white rice |
4 pieces lemon peel plus 1/4 cup fresh lemon juice (2 x 1-inch strips, yellow part only) |
2 teaspoons kosher salt |
1/2 cup roasted cashews |
Directions:
1. Heat oil in a large heavy saucepan over medium heat.
2. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
3. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
4. Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
5. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
6. Stir in lemon juice. Cover and let stand off heat for 15 minutes.
7. Fluff with a fork and stir in cashews.
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