Directions:
- Set a 5- to 6-quart pan or 14-inch wok over medium-high heat. Add oil, mustard seed, and cumin seed.
- 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.
- 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.
- Sprinkle rice mixture with cashews and cilantro. Serve hot, warm, or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4688.54 Kcal (19630 kJ) | ||
| Calories from fat | 754.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.89g | 129% | |
|---|---|---|---|
| Sodium | 1507.81mg | 63% | |
| Potassium | 1668.01mg | 35% | |
| Total Carbs | 910.41g | 303% | |
| Sugars | 22.05g | 88% | |
| Dietary Fiber | 31.84g | 127% | |
| Protein | 76.74g | 153% | |
| Vitamin C | 39.8mg | 66% | |
| Iron | 857.6mg | 4764% | |
| Calcium | 138.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 174.38 Kcal (730 kJ) | ||
| Calories from fat | 28.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 129% | |
|---|---|---|---|
| Sodium | 56.08mg | 63% | |
| Potassium | 62.04mg | 35% | |
| Total Carbs | 33.86g | 303% | |
| Sugars | 0.82g | 88% | |
| Dietary Fiber | 1.18g | 127% | |
| Protein | 2.85g | 153% | |
| Vitamin C | 1.5mg | 66% | |
| Iron | 31.9mg | 4764% | |
| Calcium | 5.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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