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Ingredients35 m servings 837
Original recipe yields 4 servings
- Heat the oil in a large skillet over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes.
- Crumble the rice into the skillet, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and cilantro to serve.
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- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 837 calories; 11.9 163.8 15.8 0 17 Full nutrition
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