Savory Rice with Peas and Cashews

Ingredients

• 9 cups basmati long-grain white cold cooked (see notes)
• 1 teaspoon cumin seed 
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ground turmeric 
• 2 tablespoons juice of lime 
• 1 teaspoon mustard seed 
• 0.8 lb onion peeled finely chopped
• 0.3 cup peas frozen
• 3 tablespoons salad oil 
• 0.5 teaspoon salt 
• 0.3 cup roasted cashews unsalted salted
• 1.5 teaspoons sugar 

Equipment

• frying pan
• wok

Directions

1. Set a 5- to 6-quart pan or 14-inch wok over medium-high heat.
2. Add oil, mustard seed, and cumin seed.
3. 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.
4. Reduce heat to low.
5. Add rice, peas, 1/2 teaspoon salt, and sugar. Stir until rice is evenly colored yellow.
6. Sprinkle with lime juice and mix well. Cover and stir occasionally until rice is hot, 6 to 10 minutes.
7. Add salt to taste.
8. Transfer to a platter.
9. Sprinkle rice mixture with cashews and cilantro.
10. Serve hot, warm, or at room temperature.