Ingredients

1 cup basmati rice
1 1/2 cups cold water
1 tablespoon canola oil
1 teaspoon black or yellow mustard seeds
2 tablespoons coarsely chopped cashews
2-3 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro or 12 fresh kari leaves (see Ingredient Note), chopped
2-3 fresh Thai, cayenne or serrano chiles or 1 jalapeno pepper, seeded and minced
1/4 teaspoon turmeric
1/4 teaspoon salt
Ingredient Note: Olive-green kari leaves (also called curry leaves), a distant cousin to the citrus family, have a delicate aroma and flavor and are available in the produce section of Indian grocery stores. They last up to 3 weeks in the refrigerator or in the freezer for up to a month. Do not use the dried (and highly insipid) version of these leaves—substitute cilantro instead.



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