Basmati Rice With Cashews Peas And Fresh Coriander

A quick to prepare rice dish, adapted from a recipe on one the cards in international culinary celebrity kurma dasa's 52 card set 'quick vegetarian recipes you can prepare in a hurry'. it is important to use pans with tight-fitting lids for this recipe. if you are not overly fond of peas or spinach, substitute them with a vegetable you prefer. but the green of the vegetables in this dish does contrast most attractively with the yellowish rice and the cashews.

Steps

In a small pan over a medium heat , bring the water to the boil.

Add the salt and turmeric.

Reduce to a simmer and cover tightly.

In a larger - preferably heavy-based - pan , over a medium heat , heat the ghee or oil.

Add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes , add the rice and saut for about 2 minutes , or until the rice becomes whitish in colour.

Carefully pour the simmering water into the pan containing the rice , stir briefly , and if the peas you are using are fresh , add them now.

Increase the heat so that the water is again boiling , then reduce to a very low heat and cover the pan with a tight-fitting lid.

Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky.

If you are using frozen peas , add them 5 minutes before the end of this stage of the cooking.

Stir through the rice quickly , and replace the lid as soon as you can.

Remove the pan from the heat and leave.

Ingredients

water, salt, turmeric, ghee, asafoetida powder, onion, basmati rice, peas, baby spinach leaves, cashews, coriander leaves