Ingredients:
3/4 cup long-grain white rice
1/2 cup frozen peas
2 tablespoons oil
3 tablespoons cashews ( sub with almonds)
1 teaspoon green chili peppers, deseeded, minced
1 teaspoon fresh ginger, peeled, minced
3/4 teaspoon cumin seeds ( whole)
1 1/4 cups water ( see Note)
3 tablespoons raisins
1/2 teaspoon salt
3/4 teaspoon turmeric
1/8 teaspoon garam masala
2 tablespoons fresh basil ( sub with 1 t dried)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Directions:
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.
Servings: 3
Time preparation: 20 min.
Time total: 55 min.