Total Time
Prep 15 mins
Cook 30 mins

A wonderful fragrant Indian-inspired side dish. Serve it with all things chicken.

Ingredients Nutrition


  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.
Most Helpful

5 5

I only made the 1 cup of rice which was plenty for 3 of us and even had a serve left over which I will freeze for later. I put 1 1/2 cups of hot water in and it only took about 18 minutes to be fully absorbed, also I did not have any cashews so used roasted macadamia nuts which I chopped up but it was a delicious side enjoyed by us all. Thank you Annacia, made for Everyday A Holiday tag game.

5 5

We really liked the flavours in this dish. The mustard seeds add an extra touch both in terms of flavour and prettiness. Makes the dish stand out.

5 5

This dish was more than welcome for my family.
The brigt yellow color and the lemon taste make of this dish a royal sidedish.
Highly recommende for any curry!