Categories: Rice/grains, Ethnic, Vegetarian 
      Yield: 4 servings 
  
      1 c  Basmati white rice                  1 ts Black mustard seeds 
      2 c  Water                             1/2 ts Turmeric 
      1 ts Salt                              1/3 c  Lemon juice 
      3 tb Ghee                                3 tb Coarsely chopped coriander 
    1/2 c  Raw cashew pieces                 1/4 c  Shredded coconut 
    1/2 tb Yellow split peas               
  
  Wash rice.  Bring water to a boil.  Stir in rice, salt & 1/2 tb ghee. Cover 
  with a tight-fitting lid.  Reduce heat to very low & gently simmer, no 
  peeking, for 20 to 25 minutes.  The rice should be light & fluffy & the 
  water should be absorbed. 
   
  Set side, leaving covered. 
   
  Heat the remaining ghee in a small pot over a moderate heat till hot. Drop 
  in the cashews & stir fry till golden brown.  Remove with a slotted spoon & 
  pour over rice.  Cover the rice again. 
   
  Raise the heat slightly & toss in the split peas & mustard seeds (you can 
  omit the peas) & fry till the seeds turn grey & sputter. 
   
  Pour the fried seeds into the rice & sprinkle with turmeric, lemon & 
  coriander.  Gently fold till well mixed. 
   
  Garnish each serving with coconut. 
   
  For a variation, substitute lime juice for lemon juice. 
   
  Yamuna Devi, The Art of Indian Vegetarian Cooking.