Spiced Coconut Rice with Peas and Cashews

This Spiced Coconut Rice with Peas and Cashews is a delightful side dish that marries traditional Indian flavors with a modern twist. The creamy coconut milk infuses each grain of rice with richness, while the peas add a pop of color and sweetness. Toasted cashews provide a satisfying crunch, creating an appealing texture that complements the aromatic spices. This dish is vegetarian and gluten-free, making it a versatile addition to any meal.

Ingredients:

• 1 cup basmati rice
• 1 cup coconut milk
• 1/2 cup water
• 1 cup green peas (fresh or frozen)
• 1/4 cup cashews, toasted
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
2. In a large saucepan, heat the oil or ghee over medium heat. Add cumin seeds and sauté until they start to sizzle.
3. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.
4. Add the drained rice to the pan and stir for 2-3 minutes, allowing the rice to toast slightly.
5. Pour in the coconut milk and water, then add turmeric powder, garam masala, and salt. Bring to a gentle boil.
6. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes, or until the rice is cooked and liquid is absorbed.
7. In the last 5 minutes of cooking, add the peas to the rice, cover, and steam until heated through.
8. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork, then fold in the toasted cashews.
9. Garnish with fresh cilantro before serving.