1⅓ cups water Pinch of salt

1 cup basmati rice, soaked in cold water for 30 minutes

½ teaspoon turmeric

1 tablespoon vegetable oil

1 green chili pepper, seeded and minced

¼ cup cashew nuts, soaked in cold water for 5 minutes

¼ teaspoon mustard seed

8 fresh curry leaves

Juice of ½ lemon

• In a medium-sized pan, bring the water to a boil. Add the salt, rice, and turmeric; reduce heat, cover, and simmer for 10 minutes. (At the end of the 10 minutes, the rice will have absorbed all of the liquid.) Remove from heat and let cool.

• In a wok, heat the oil and stir-fry the chili pepper. Add the nuts, mustard seed, and curry leaves; continue to cook for an additional 30 seconds. Stir in the lemon juice. Add the cooled rice to the wok and toss until heated.

Chili Safety

The oils in chilies are very caustic. Wear gloves while you work with them and make sure not to touch your eyes.