Peas and cashew fried rice 28-07-2016

A one-dish rich rice meal bulging with flavors -whole garam masala, the heat and crunch of peppercorns, fried onions and cashew nuts, peas and ghee. On a Sunday afternoon at home, what more could I ask for?

You need:

Boiled rice - 2 cups, cooled
Peas - 1 cup
Onions - 2, sliced
Salt - to taste
Cashew nuts - 1/2 cup
Cumin seeds - 2 teaspoons
Pepper corns - 1 teaspoon, whole or coarsely crushed
Cinnamon - 1-inch stick
Cloves - 4
Ghee - 1.5 tablespoons

How to:

  1. In the non-stick pan, heat half a tablespoon of ghee. Add cumin seeds, pepper corns, cloves and the cinnamon stick. When the jeera turns dark, add cashew nuts. After half a minute, add the sliced onions. Fry on medium-high till the onions brown.
  2. While the onions brown, do the peas in a second, bigger non-stick pan. Heat half a tablespoon of ghee and cook the peas till tender with a little sprinkling of salt. I used frozen peas that take around 5 minutes to get done on medium heat. Boiled rice goes in next, topped with 3/4th of the fried onion-cashew masala.
  3. Mix it all together with a gentle hand, adjust salt and drizzle the remaining ghee over the rice. Toss and shake the pan every other minute, cook for a further ten minutes till the peas and cashew fried rice begins to give off a lovely aroma.
  4. Sprinkle the remaining fried onion-cashew masala over the rice before serving.
  5. Peas and cashew fried rice tastes great on its own, with maybe a sweet tomato chutney on the side.





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