Basmati Rice With Cashews Peas And Fresh Coriander Recipe

Ingredients for Basmati Rice With Cashews Peas And Fresh Coriander

• 1 ½ cups water
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• Ghee
• Asafoetida Powder
• 1 small onion, chopped
• Basmati Rice
• 1 cup fresh or frozen peas
• 1 cup chopped baby spinach leaves (or your preferred vegetable)
• ½ cup roasted cashews
• Coriander Leaves

How to Make Basmati Rice With Cashews Peas And Fresh Coriander

1. Bring 1 ½ cups of water to a boil in a small saucepan over medium heat.
2. Add ½ teaspoon of salt and ¼ teaspoon of turmeric powder.
3. Reduce heat to low, cover tightly, and simmer.
4. Heat 2 tablespoons of ghee or oil in a large, heavy-based pan over medium heat.
5. Add ½ teaspoon of yellow asafetida powder (or substitute with garlic or onion powder) and 1 small chopped onion. Sauté for 1-2 minutes until fragrant.
6. Add 1 cup of basmati rice and sauté for 2 minutes, or until the rice turns whitish.
7. Carefully pour the simmering water into the pan with the rice. Stir briefly. If using fresh peas, add 1 cup of fresh peas now.
8. Increase heat to bring the water to a boil, then reduce to low heat. Cover tightly with a lid.
9. Simmer for 15-20 minutes, or until the water is absorbed and the rice is tender and flaky. If using 1 cup of frozen peas, add them 5 minutes before the end of simmering time.
10. Quickly stir the rice, replace the lid, and remove from heat.
11. Let stand, covered, for 5 minutes to allow the grains to firm up.
12. Gently fold in ½ cup of roasted cashews, 1 cup of chopped baby spinach (or your preferred vegetable), and ¼ cup of chopped fresh coriander. Stir well to combine.
13. Serve hot, garnished with extra coriander. If you prefer cooked spinach, add it with the frozen peas (step 9).
14. Enjoy your delicious and easy Basmati Rice!