Heat oil in a large heavy saucepan over medium heat.
Add mustard seeds and turmeric, shaking the pan until the seeds start popping like tiny fireworks, about 1-2 minutes. (This tempering technique is what makes the rice taste restaurant-quality — don't skip it.)
Add onion, garlic, and chile. Cook, stirring occasionally, until the onion turns translucent, about 7 minutes.
Add rice and stir to coat each grain with the aromatic oil. Add lemon zest, salt, and 3 cups water.
Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
Remove from heat and stir in lemon juice. Cover and let stand for 15 minutes to steam.
Fluff with a fork and stir in the cashews just before serving.
Cost per serving: about $0.75. Skip the cashews if you're watching pennies — the rice is plenty flavorful without them. Store-brand spices work fine here, and frozen minced garlic saves prep time.
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