June 03, 2016
Side Dishes, Nuts/Seeds, Rice,
White Rice, Fruit, Lemon, Indian, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Sunday Dinner, Weeknight Meals, Skillet, Gluten-Free, No Eggs, Vegetarian, Spicy, Kosher Dairy more
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Add the cooked rice to a large mixing bowl.
In a skillet, heat the ghee and add the mustard seeds to sputter.
Add the cumin and the broken Arbol chile pieces.
Stir until the cumin sputters and splits (and the chile simultaneously turns a reddish brown).
Add the cashews and /or peanuts and toast until they turn golden.
Immediately add the minced ginger, torn curry leaves and the green chiles, and saute until it starts emitting an aroma.
Stir in the turmeric powder, asafetida and the salt.
Pour this mixture into the rice, along with the Meyer lemon juice and fold in thoroughly,
Until the rice acquires a uniform pale yellow color.
Garnish with chopped cilantro.
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