1. NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water. 2. Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F. 3. Heat the oil in a small pot over medium heat. When hot add cashews and fry for 3-5 minutes until golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels. Cashews will darken a few shades while cooling. 4. Raise heat to medium hot, add cumin, chili and ginger to the oil, stir-fry 30 seconds. Add rice and stir-fry another 2 minutes until hot. 5. Add water, raisins, salt, turmeric, garam masala and herbs. Bring to a boil. Fill into an oven-proof dish, cover tightly and put in middle of the oven for 25 minutes. 6. After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in . 7. Serve immediately sprinkled with the cashews or re-cover, turn off heat and keep hot in oven for 10 -60 minutes until rest of dinner is ready. ---------------------------------------------------------------------------
Nutrition
Ingredients
