A one-dish rich rice meal bulging with flavors -whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. On a Sunday afternoon at home, what more could I ask for?
- Boiled rice – 2 cups, cooled
- Peas – 1 cup
- Onions – 2, sliced
- Salt – to taste
- Cashew nuts – 1/2 cup
- Cumin seeds – 2 teaspoons
- Pepper corns – 1 teaspoon, whole or coarsely crushed
- Cinnamon – 1-inch stick
- Cloves – 4
- Ghee – 1.5 tablespoons
In the non-stick pan, heat half a tablespoon of ghee. Add cumin seeds, pepper corns, cloves and the cinnamon stick. When the jeera turns dark, add cashew nuts. After half a minute, add the sliced onions. Fry on medium-high till the onions brown.
While the onions brown, do the peas in a second, bigger non-stick pan. Heat half a tablespoon of ghee and cook the peas till tender with a little sprinkling of salt. I used frozen peas that take around 5 minutes to get done on medium heat. Boiled rice goes in next, topped with 3/4th of the fried onion-cashew masala.
Mix it all together with a gentle hand, adjust salt and drizzle the remaining ghee over the rice. Toss and shake the pan every other minute, cook for a further ten minutes till the peas and cashew fried rice begins to give off a lovely aroma.
Sprinkle the remaining fried onion-cashew masala over the rice before serving.