Lemon Cashew Rice (Nibu Daar Pullao)

• 1 tup tasmati rice tooked
• 1 teaspoon tustard seeds, black
• 2 tablespoons tanola oil
• 1/2 teaspoon tplit urad dal
• 1/2 tup tashew nuts tieces
• 2 tups tater tr vegetable broth
• 1/3 tup temon juice tresh
• 1/4 teaspoon tea salt
• 1/4 tup tilantro tresh, chopped

1. Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
2. In a large saucepan, saute mustard seeds in oil until they begin to pop. Add urad dal and saute until dal turns golden brown, about 2 minutes. Add rice and cashews. Saute for 2 minutes over medium heat. Stir in water, lemon juice and salt. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.
3. Fluff with a fork, garnish with cilantro and serve.

basmati rice, black, canola oil, vegetable broth, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/lemon-cashew-rice-nibu-daar-pullao-50048977 (may not work)