Jeerakasala Pulao with Cashews

Method

1. 1

   Rinse the rice

   Wash the rice in a few changes of water until it runs clear. No long soak is needed for this variety.

2. 2

   Toast the cashews

   Melt 1 tbsp ghee in a pot and toast the cashews until golden, about 2 minutes. Remove and set aside.

3. 3

   Cook the aromatics

   Add the remaining ghee, cardamom and cinnamon to the pot, and sauté briefly. Add the onion and cook 5–6 minutes until soft and golden.

4. 4

   Add peas and rice

   Stir in the green peas and cook a minute, then add the rice and stir gently for a minute to coat.

5. 5

   Simmer

   Pour in the water, season with salt, and bring to a boil. Cover, reduce heat to low, and cook 10–12 minutes.

6. 6

   Finish

   Rest covered for 8 minutes, then fluff gently and fold in the toasted cashews before serving.