Pea and cashew nut pilaf

recipe

Pea and cashew nut pilaf

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Chef and writer Anjum Anand will be preparing a simple pea and cashew nut pilaf as part of her Diwali celebrations. She suggests soaking the rice for the best results, to elongate it, but if time is short, use 800ml water

Ingredients

6 tbsp vegetable oil
50g cashew nuts
1 1/2 tsp cumin seeds
2x3 inch shard cinnamon
6 cloves
6 green cardamom pods
2 bay leaves
2 small onions, finely sliced
400g Tilda Pure Basmati rice, washed until the water runs clear and soaked for 15 minutes.
150g green peas (if fresh you may need to par boil them)
700ml water
Salt and lots of black pepper to taste

Directions

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Heat tbsp oil in a large, wide non-stick pan (which should have a lid), add the cashew nuts and fry until lightly golden before removing with a slotted spoon and setting aside
Add the remaining oil and once hot add the whole spices, frying for seconds. Add the onions and fry until soft

Source: Tilda Basmati rice