When you make this rice ahead of time this dish takes just a few minutes to prepare.
1 cup basmati rice
1 tbsp coconut oil
½ tsp mustard seeds
2 tbsp peanuts or cashews
¼ tsp hing
½ tsp turmeric powder
½ inch ginger roots grated
2-3 red chiles, dried
Juice of 1 small lemon
1 handful cilantro leaves roughly chopped
Sea salt to taste
In a large sauce pan, combine the basmati rice with 2 cups wter and cook on low heat, covered for 10-15 minutes or until water is absorbed. Allow to cool, so the grains stay separate. Leftover rice works well also.
Heat oil over medium heat in a heavy bottomed skillet. Add mustard seeds until they begin to splutter and pop, then add peanuts, cashews, hing turmeric powdder, grated ginger and chilies, Saute for a few minutes jdut until peanuts and cashews begin to brown.. Remove from heat.
Combine rice, lemon juice, cilantro, spiced nut mixture and salt into a large mixing bowl. Mix slowly so as not to break the rice grains.
Serve at room temperature.