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. ---------------------------------------------------------------------------
Nutrition
Ingredients
