Indian Carrot Rice

I haven't tried this yet, but intend to make it this weekend, to be served with fish. I am sure it will be flavorful.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  cup basmati rice, cooked
• 1  tablespoon  oil
• 1  cup  grated carrot
• 1  onion, diced
• 2  small  jalapenos, seeded & diced finely
• 1⁄2 cup  frozen peas
• 1  tablespoon cashews
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon red chili powder
• 1⁄2 teaspoon salt
• 4  teaspoons lemon juice
• 2  tablespoons cilantro leaves, for garnish

Directions

1. Cook the basmati rice, according to package directions.
2. While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
3. Add onion and jalapenos. Cook until onion is golden.
4. Add tumeric, chili powder and salt. Cook 1 minute.
5. Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
6. Add lemon juice, stir and then fold in peas and rice.
7. Serve with cilantro leaves sprinkled on top.