Ingredients
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3/4 cup long-grain white rice
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1/2 cup frozen peas
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2 tablespoons oil
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3 tablespoons cashews (sub with almonds)
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1 teaspoon fresh ginger, peeled, minced
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3/4 teaspoon cumin seed (whole)
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1 1/4 cups water (see Note)
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3 tablespoons raisins
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1/2 teaspoon salt
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3/4 teaspoon turmeric
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1/8 teaspoon garam masala
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2 tablespoons fresh basil (sub with 1 t dried)
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1 teaspoon green chili pepper, deseeded, minced
Instructions
- NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water.
- Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F.
- 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.
- 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.
- 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.
- After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in .
- 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.