India Spiced Rice With Pumpkin Seeds

• 2 cups uncooked brown basmati rice or 2 cups uncooked basmati rice
• 3 1/2 cups water
• 1/2 cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 pinch asafoetida powder (also called hing)
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon sesame seeds
• 1/2 cup onion, chopped
• 3 tablespoons fresh cilantro, chopped
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 teaspoon hot chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon sugar
• 4 tablespoons lime juice

1. Combine water and rice in large saucepan; bring to a boil. Cover and simmer over low heat 10-15 minutes or until water is absorbed.
2. Dry toast the pumpkin seeds in a large skillet over high heat by shaking the pan over the heat until the seeds begin to pop. Remove from pan and set aside.
3. In skillet, heat the oil and hing. Add cumin seeds, mustard seeds and sesame seeds; saute until they begin to pop. This will only take a few seconds!
4. Add onion and cilantro, saute until onion is soft and translucent. Remove from heat.
5. Stir remaining ingredients into onion mixture, mix well. Add onion mixture and pumpkin seeds to rice, mix well. If rice has cooled, heat over low heat, stirring often.

brown basmati rice, water, pumpkin seeds, olive oil, asafoetida powder, cumin, mustard seeds, sesame seeds, onion, fresh cilantro, cumin powder, coriander powder, hot chili powder, turmeric, sugar, lime juice

Taken from www.food.com/recipe/india-spiced-rice-with-pumpkin-seeds-284073 (may not work)