A pulao – basmati rice with cashew nut and spring onions

1 ½ cups basmati rice – soaked, washed and drained
1 cup cashew nuts
1 bunch of spring onions chopped with green ends
2 tsp cumin seeds
Garlic – 2 tsp
Ginger – 2 tsp
1 ½ tsp or more of garam masala
½ tsp turmeric powder
Fresh coriander chopped
Salt to taste
Oil for frying

Use a heavy based pan to cook the rice and if cooking a large quantity makes sure you have a big enough pan. Heat 2 tbsp oil or more, and when the oil is hot add the cumin seeds. When the seeds sizzle add the garlic and ginger and soon after the chopped spring onions, garam masala, turmeric powder and salt according to taste.

Stir the ingredients so that everything gets mixed well and till the onions are brown a bit then add the cashew nuts and stir for a few seconds. Finally add the rice that has been soaked, washed and drained. Stir just once to allow the rice to mix well and then add double the quantity of water (the ratio 1:2 rice to water) and leave uncovered till the mixture comes to a boil.

Turn the heat to simmer, cover with a tight lid and cook for about 10 minutes or till just done. Just before the rice is ready check the grains to see if it’s cooked, (add a sprinkling of water is still not cooked), add fresh chopped coriander and turn off the heat.

Don’t mix the rice immediately, leave for a few minutes before serving as the rice is still hot and moist (the grains need to dry a bit) – mixing it immediately will make the grains sticky.