4 1cbasmati rice or other long-grain white rice 2cwater 1tsalt 0.5tturmeric 3Tghee or oil 0.5craw cashew halves or bits 1tBlack mustard seeds 1.5tSplit urad dal 0.333333cfresh lemon or lime juice 0.25cshredded fresh or dried coconut 0 0 0 0 0 0 0 0 0 0

1. Wash, drain, and dry the rice.
2. Boil water, salt, and turmeric in a 2 quart saucepan over moderate heat.
3. Heat ghee or oil over moderately low heat in another 2 quart saucepan. Sauté the raw cashew halves or bits in the hot ghee until they turn golden brown. Remove them with a slotted spoon and set aside. Sauté the mustard seeds and urad dal in the remaining hot oil until mustard seeds crackle and dal darkens to a rich golden brown.
4. Add the rice and sauté for 1 or 2 minutes, or until the grains are evenly whitish in color. Add the boiling salted turmeric water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight lid and gently simmer, without stirring, for 15-20 minutes or until all the water has been absorbed and the rice is tender and flaky.
5. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to firm.
6. Add cashew nuts, lemon or lime juice, and fresh herbs. Mix well and garnish each serving with coconut.