Wait on this aromatic, Indian-impressed side dish with all things chicken.
Substances
4 to 6 Servings
2
tablespoons vegetable oil
1
1/2 teaspoons dim, brown, or yellow mustard seeds
1
1/2 teaspoons floor turmeric
1
limited onion, minced
2
garlic cloves, thinly sliced
1
Fresno chile or crimson jalapeño, nick into skinny rings, seeded if desired
2
cups lengthy-grain white rice
4
2×1-wander strips lemon peel (yellow piece only) plus 1/4 cup unique lemon juice
2
teaspoons kosher salt
1
/2 cup roasted cashews
Preparation
-
Step 1
Heat oil in an attractive heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, except mustard seeds pop, 1–2 minutes. Add onion, garlic, and chile and cook, stirring infrequently, except onion is translucent, about 7 minutes. Add rice and dash to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Nick again heat to low, quilt, and cook except rice is tender, 20–25 minutes.
Step 2
Drag in lemon juice. Conceal and let stand off heat for Quarter-hour. Fluff with a fork and dash.
Nutrition Per Serving
5 servings
1 serving incorporates: Energy (kcal) 450 Corpulent (g) 14 Saturated Corpulent (g) 2.5 Ldl cholesterol (mg) 70 Carbohydrates (g) 45 Dietary Fiber (g) 14 Entire Sugars (g) 11 Protein (g) 37 Sodium (mg) 430
