Peas Pulao

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 mins

1 tablespoon - vegetable oil

1 - onion

4 cloves - garlic

1 inch - fresh ginger

3 - cardamoms

1 inch - cinnamon stick (broken in pieces)

1 teaspoon - cumin seeds

3 - cloves

8 oz - Basmati rice

8 oz - frozen peas

1 oz - cashew nuts

2 teaspoons - chopped coriander leaves

1 pint - water

- salt

Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Meanwhile, peel and thinly slice the onion. Peel and crush (mince) the garlic and the ginger.
Heat the oil in a large pan over a medium heat. Add the sliced onion, the garlic and the ginger. Fry gently until the onions have softened then add the cardamoms, cinnamon, cumin seeds and cloves. Stir well, then add the washed rice and mix well to coat the rice. Add the water, peas, cashew nuts and the coriander leaves and mix well. Add salt to taste and bring the water to the boil.
Once it boils cover the pan with a lid and cook on medium heat for 15-20 minutes. Check the rice after about 10 minutes and, if necessary, add a little more water (if the water is evaporating too quickly before the rice is cooked, it generally means you have the heat turned too high). When the rice has absorbed all the water and becomes soft, remove from the heat and serve hot with the dish of your choice.