Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 teaspoons black, brown, or yellow mustard seeds
• 1 1/2 teaspoons ground turmeric
• 1 small onion, minced
• 2 garlic cloves, thinly sliced
• 1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired
• 2 cups long-grain white rice
• 4 2 x 1"strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
• 2 teaspoons kosher salt
• 1/2 cup roasted cashews

Instructions

1. Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
2. Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.