A delightful and aromatic rice dish featuring basmati rice, cashews, and fresh herbs, perfect as a side or main course.
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
Soaking the rice helps achieve fluffy and separate grains.
In a medium saucepan, bring the water to a boil, then add the salt and turmeric. Reduce the heat to a simmer and cover.
Adding turmeric to the water gives the rice a beautiful golden color.
In a large heavy-based pan, heat the ghee over medium heat. Add the asafoetida powder and chopped onion, sautéing until the onion is translucent.
Ensure the onion is evenly cooked for a balanced flavor.
Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the ghee and spices.
Toasting the rice enhances its nutty flavor.
Pour the simmering water into the pan with the rice. Stir briefly, then add the peas. Cover with a tight-fitting lid and reduce the heat to low.
Keep the lid on to trap steam and cook the rice evenly.
Once the rice is tender and the water is absorbed, remove the pan from heat and let it sit covered for 5 minutes.
Resting allows the rice grains to firm up and separate.
Gently fold in the cashews and chopped coriander leaves. Serve hot, garnished with additional coriander leaves.
Folding gently prevents the rice from breaking.
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