I mentioned this Southern Indian recipe several posts back; it was part of one of the most beautiful meals I've had, with pulled pork vindaloo, a rye flat bread, peas, and fresh peaches. The peaches were a replacement for the mango called for as a garnish in this recipe. I liked the peach with the meal, but would eat it separately from the rice; so I am leaving it out of the recipe. This is from Julie Sahni's Indian Regional Classics.
1 T oil
1 t mustard seeds
1/2 t minced garlic
1/2 t turmeric
1 1/2 T lemon juice
3 T water
2 1/2 c cooked rice made from 1 c raw rice (basmati or jasmine)
1/4 c chopped roasted cashews
1/2 t minced green chiles (optional-- we did not use)
Heat oil in heavy saucepan over medium-high heat. When hot, add mustard seeds and cover the pan with the lid because the seeds will pop and spatter. When the spluttering subsides, add the garlic, turmeric, lemon juice, and water. Bring to a boil.
Stir in rice, cashews, salt, and chiles, if using. Toss well until rice is evenly seasoned.