Cashew Nut And Pea Pulao - cooking recipe

Ingredients

3 tablespoons ghee (or vegetable oil)
1/2 tablespoon mustard seeds
1/3 tablespoon cumin seed
2 tablespoons peanuts
3 tablespoons cashew nuts
3 ounces frozen green peas
curry leaf (optional)
1/2 tablespoon ground turmeric
1 cup long-grain rice
2 cups water
salt
3 ounces shredded fresh coconut (or frozen)
2 tablespoons cilantro leaves, chopped

Preparation

Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.