Pea and Cashew Indian style rice Recipe

Name: Pea and Cashew Indian style rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice (basmati is traditional); 2 cup water; 1/3 cup cashews (unsalted and raw, but roasted is ok); 3 tbsp oil (ghee is traditional or butter but any works with a decent heat point for cooking); 1 cup fresh or frozen peas; 1 tsp cumin seeds; 1 each 1 inch piece fresh ginger; 1 tsp turmeric; 1 tsp garam masala or curry powder; 1/4 tsp paprika; 1 tsp salt (or to taste); 3 tbsp fresh herbs chopped or 1 1/2 tbl. dried like an Italian mix; 3 each green chillies (Serrano work good, adjust for your heat level)

Servings: persons

1 cup rice (basmati is traditional)
2 cup water
1/3 cup cashews (unsalted and raw, but roasted is ok)
3 tbsp oil (ghee is traditional or butter but any works with a decent heat point for cooking)
1 cup fresh or frozen peas
1 tsp cumin seeds
1 each 1 inch piece fresh ginger
1 tsp turmeric
1 tsp garam masala or curry powder
1/4 tsp paprika
1 tsp salt (or to taste)
3 tbsp fresh herbs chopped or 1 1/2 tbl. dried like an Italian mix
3 each green chillies (Serrano work good, adjust for your heat level)

1
Clean and soak rice for 20 minutes.
2
Drain and reserve soaking water.
3
Heat oil in medium sauce pan over medium low heat.
4
If using Raw cashews, stir in the hot oil for 10 minutes until golden, remove from oil.
5
Turn heat to medium, add cumin seeds, chilies (diced) and ginger (diced).
6
Stir for 2-3 minutes until cumin seeds darken
7
Add the turmeric, garam masala/curry powder and paprika.
8
Stir for one minute.
9
Add the rice and stir for 4 minutes
10
Add the reserved soaking water and fresh peas (see step 8 if using frozen peas)
11
Bring to a boil over medium high heat.
12
Reduce heat to low, cover and simmer for 20 minutes undisturbed.
13
If using frozen peas, rinse in a strainer under warm water, add to rice after 15 minutes of cooking time (instead of 20 minutes).
14
Do not stir, just add on top, cover and cook 5 more minutes.
15
Remove from heat, let stand 5 minutes.
16
Added cashews, fluff all with fork.
17
Serve hot.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rice (basmati is traditional), 2 cup water, 1/3 cup cashews (unsalted and raw, but roasted is ok), 3 tbsp oil (ghee is traditional or butter but any works with a decent heat point for cooking), and more.

Yes, Pea and Cashew Indian style rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea and Cashew Indian style rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions