From ThisBlueWiki
Savory Rice and Green Pea Pilaf
(Masala Hari Matar Pulau)
1 cup basmati rice
3 T ghee or vegetable oil
1/4 cup raw cashew or almond bits
1 t cumin seeds
1 - 2 minced, seeded, hot green chilis
1/2 T finely shredded or minced ginger root
1 3/4 cups water
1/4 cup frozen baby peas, defrosted
1 t turmeric
1/2 t garam masala
1/4 cup raisins or currants
1/2 - 1 t salt
3 T fresh herbs (basil, oregano, thyme) or
1 1/2 T dried
Heat the ghee or oil in a heavy 1 1/2 quart saucepan over moderately
low heat. Add the chashew or almond pieces. Fry, stirring constantly,
until the nuts are golden brown. Remove the nuts with a slotted spoon
and set aside.
Raise the heat to moderate and toss in the cumin seeds, green chilis,
and ginger root. Fry until the cumin seeds turn brown. Pour in the
rice, and stir-fry for about 2 minutes.
Pour in the water, turmeric, garam masala, raisins, salt and herbs.
Raise the heat to high and bring to a full boil.
Immediately reduce the heat to very low, cover with a tight-fitting lid
and gently simmer without stirring for about 15 minutes. Remove the lid
and quickly sprinkle the peas on top of the rice. Replace the lid and continue
cooking for another 5 - 10 minutes, or until all of the water
is absorbed and the rice is tender and fluffy.
Turn off the heat and let the rice sit, covered, for 5 minutes to allow
the fragile grains to firm up. Just before serving, pour in the nuts
and fluff the rice with a fork, mixing them in.
This is adapted slightly from the recipe in The Best of Lord Krishna's Cusine
by Yamuna Devi.
Thanks to Sawzall