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In a large wide saucepan, heat 2-3 tbsp oil.
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When the oil is hot, add 1tsp cumin seeds and let sizzle on medium heat for a few seconds to flavor the oil.
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Once done, add the vegetables; ½ cup each of corn and peas; sauté on medium heat with a dash of salt until slightly roasted; about 2 to 3 minutes.
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Stir in cashew pieces and raisins (if using) and sauté, stirring continuously until they are slightly fried.
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Tip in the coarsely crushed mint leaves mixture and stir fry on medium heat for a minute or so just to bring out the aroma and flavor of the fresh mint leaves.
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Add the cooled and cooked long grain rice along with salt to taste and mix well.
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Heat thoroughly, stirring often until heated through.
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Shower with zest of lemon and mix again.
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Squeeze juice of 1 lemon (or as needed), mix well and remove from heat.
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Serve hot with a side of plain yogurt, raita or any cooling sauce or salad.
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Enjoy Foodies and Happy Cooking!