Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

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.
Most Helpful

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.

I'mPat October 07, 2013

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.

Deantini January 28, 2013

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!

awalde August 22, 2012