6 Servings 50 min Cook
1 1/2 Tsp Turmeric
1 Small Onions
1 Pepper Jalapeno Peppers
1 Fruit without seeds Lemons
2 Tbsp Vegetable Oil
1/2 Cup, halves and whole Cashew Nuts
2 Cup White Rice
2 Clove Garlic
2 Tsp Salt
1 1/2 Tsp Mustard Seed
Mince the onion and thinly slice the garlic.
Cut jalapeno into thin rings.
Cut lemon in half and juice.
Peel the skin and cut into 2 inch by 1 inch strips, making sure to remove the white portion of the skin.
Heat oil in a large heavy saucepan over medium heat.
Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
Add rice and stir to coat.
Add lemon peel, salt, and 3 cups water; bring to a boil.
Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
Stir in lemon juice.
Cover and let stand off heat for 15 minutes.
Fluff with a fork and stir in cashews.
