2 cups extra long-grain white rice or basmati rice
2 tablespoons corn oil
4 to 6 curry leaves (optional)
1 dried red chilli pepper
2 teaspoons black mustard seeds
3 teaspoons urad dal
1 cup chopped yellow onion
2 teaspoon black Pepper and cumin powder
1 teaspoon salt (more, if desired)
¼ cup dry roasted cashews
Cook rice in rice cooker, or cook rice in 4 cups of water following directions for fluffy rice but omitting salt and oil if included in the directions. Cool rice about 1 hour, so grains do not stick together.
Heat oil in a wok or in a large skillet over medium-high heat. When oil is hot, but not smoking add curry leaves and red peppers. Stir briefly. Add mustard seeds and urad dal. Cover and heat until mustard sees burst (listen for popping sound) and urad dal is golden brown.
Add onion and cook for a minute. Add cooked rice to the onion mixture and stir well with spoon. Add black pepper and cumin powder to rice. Add salt and mix well. Add cashews and stir well into rice.