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We hope you got benefit from reading it, now let’s go back to pea and cashew indian style rice recipe. You can have pea and cashew indian style rice using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pea and Cashew Indian style rice:
- Prepare 1 cup rice (basmati is traditional)
- Prepare 2 cup water
- Provide 1/3 cup cashews (unsalted and raw, but roasted is ok)
- Take 3 tbsp oil (ghee is traditional or butter but any works with a decent heat point for cooking)
- Use 1 cup fresh or frozen peas
- Prepare 1 tsp cumin seeds
- Use 1 each 1 inch piece fresh ginger
- Use 1 tsp turmeric
- Provide 1 tsp garam masala or curry powder
- Take 1/4 tsp paprika
- Get 1 tsp salt (or to taste)
- Get 3 tbsp fresh herbs chopped or 1 1/2 tbl. dried like an Italian mix
- Use 3 each green chillies (Serrano work good, adjust for your heat level)
Instructions to make Pea and Cashew Indian style rice:
- Clean and soak rice for 20 minutes. Drain and reserve soaking water.
- Heat oil in medium sauce pan over medium low heat. If using Raw cashews, stir in the hot oil for 10 minutes until golden, remove from oil.
- Turn heat to medium, add cumin seeds, chilies (diced) and ginger (diced). Stir for 2-3 minutes until cumin seeds darken
- Add the turmeric, garam masala/curry powder and paprika. Stir for one minute.
- Add the rice and stir for 4 minutes
- Add the reserved soaking water and fresh peas (see step 8 if using frozen peas)
- Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 20 minutes undisturbed.
- If using frozen peas, rinse in a strainer under warm water, add to rice after 15 minutes of cooking time (instead of 20 minutes). Do not stir, just add on top, cover and cook 5 more minutes.
- Remove from heat, let stand 5 minutes.
- Added cashews, fluff all with fork. Serve hot.
Transfer rice to a medium saucepan and add all ingredients except peas and cilantro. Bring to a boil, cover and lower to a simmer. Season with plenty of salt and black pepper. Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients. Serve hot, garnished with the remaining herbs.
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