Savory Rice With Peas And Cashews

• 3 tablespoons salad oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1 onion (about 3/4 lb.), peeled and finely chopped
• 3 or 4 fresh jalapeno chilies (1 1/2 to 2 oz. total), stemmed and chopped
• 1/2 teaspoon ground turmeric
• 12 fresh curry leaves (optional)
• 9 cups cold cooked basmati or long-grain white rice (see notes)
• 1/4 cup frozen peas
• About 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 tablespoons lime juice
• 1/3 cup unsalted or salted roasted cashews
• 2 tablespoons chopped fresh cilantro

1. Set a 5- to 6-quart pan or 14-inch wok over medium-high heat. Add oil, mustard seed, and cumin seed.
2. When the seeds begin to pop, in 2 to 3 minutes, stir in the onion, chilies, turmeric, and curry leaves. Stir often until the onion is limp, about 4 minutes.
3. Reduce heat to low. Add rice, peas, 1/2 teaspoon salt, and sugar. Stir until rice is evenly colored yellow. Sprinkle with lime juice and mix well. Cover and stir occasionally until rice is hot, 6 to 10 minutes. Add salt to taste. Transfer to a platter.
4. Sprinkle rice mixture with cashews and cilantro. Serve hot, warm, or at room temperature.

salad oil, cumin, onion, fresh jalapeufo chilies, ground turmeric, curry, cold cooked basmati, frozen peas, salt, sugar, lime juice, cashews, fresh cilantro

Taken from www.myrecipes.com/recipe/savory-rice-with-peas-cashews (may not work)