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1
In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
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2
In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and saute for about 2 minutes, or until the rice becomes whitish in colour.
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3
Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
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4
Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
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5
Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
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6
Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
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7
Serve hot, garnished with the remaining herbs.
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8
NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.
