Green Pea & Cashew Rice Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Green Pea & Cashew Rice Recipe – Authentic Indian Flavors

Hey everyone! If you’re looking for a comforting, flavorful side dish that’s surprisingly easy to make, you’ve come to the right place. This Green Pea & Cashew Rice is a staple in my family, and I’m so excited to share it with you. It’s fragrant, subtly sweet, and just feels like a warm hug in a bowl. I first made this when I was trying to impress my in-laws, and it was a huge hit!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a little burst of Indian flavors that comes together in under 30 minutes. It’s perfect as a side for dal, curries, or even just a simple raita. Plus, it’s visually appealing with those bright green peas and golden cashews – always a bonus! It’s a guaranteed crowd-pleaser, and honestly, it’s become a regular on my weekly menu.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Basmati Rice
• 1 cup Green Peas
• ½ cup Onions, sliced
• 1.75 cups Water (approx. 415ml)
• 2 tablespoons Ghee
• As needed Salt
• 1 teaspoon Cumin Seeds
• 1 inch Cinnamon stick
• 15 Black Peppercorns
• 2-3 Cloves
• 1 Mace flower
• 1 Bay Leaf
• 10 Mint Leaves
• 15 Cashews
• 1 tablespoon Lime Juice (optional, but recommended!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Basmati Rice: Seriously, use good quality basmati. It makes all the difference. Look for aged basmati – it’s longer, fluffier, and has a beautiful aroma. I usually get mine from a local Indian grocery store.
• Ghee vs. Oil: Ghee adds a richness and nutty flavor that oil just can’t replicate. It’s traditional, and honestly, it’s worth it. But if you’re vegan, or just don’t have ghee, a neutral oil like sunflower or vegetable oil will work in a pinch.
• Spice Variations: Indian cuisine is so regional! In North India, you’ll often find this dish with a more prominent cinnamon and clove flavor. Down South, you might see the addition of a pinch of turmeric for color and a slightly different spice blend. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your basmati rice a good rinse – 3 or 4 times – until the water runs clear. Then, soak it in water for about 10 minutes. This helps the grains cook up nice and fluffy. Drain it well after soaking.
2. Now, heat the ghee in a nice, heavy-bottomed pan. Add the whole spices – cinnamon, bay leaf, cumin seeds, cloves, peppercorns, and mace flower. Sauté them for about 30 seconds, until they become fragrant. This is where your kitchen will start to smell amazing.
3. Add the sliced onions and cook them on low heat until they turn a beautiful golden brown. Patience is key here! Caramelized onions add so much flavor.
4. Toss in the green peas and sauté for another 2 minutes. You want them to be slightly tender-crisp.
5. Add the drained rice to the pan and gently mix it with the spices and onions. Make sure every grain is coated!
6. Pour in the hot water, add salt to taste, and tuck in the mint leaves and a squeeze of lime juice (if using). Bring everything to a boil.
7. Once boiling, cover the pan and reduce the heat to low. Simmer for 8-9 minutes. Then, turn off the heat and let the rice rest, covered, for another 5-7 minutes. This is crucial for perfectly cooked rice.
8. Finally, fluff the rice with a fork. Garnish with fried cashews and a sprinkle of fresh herbs. Serve hot and enjoy!

Expert Tips

• Don’t skip the soaking step for the rice! It really does make a difference in the texture.
• Use hot water when adding it to the rice. This helps maintain the temperature and ensures even cooking.
• Resist the urge to lift the lid while the rice is simmering. You’ll let out all the steam and it won’t cook properly.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili powder along with the other spices.
• Festival Adaptations: My aunt always makes this during Holi and Basant Panchami – the bright green peas symbolize spring and new beginnings! She adds a little saffron for extra color and fragrance.

Serving Suggestions

This rice is incredibly versatile. It pairs beautifully with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita
• A simple yogurt-based side dish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Q: What type of rice is best for this recipe?

A: Basmati rice is the way to go! Its long grains and delicate flavor are perfect for this dish.

Q: Can I use frozen peas?

A: Absolutely! Just add them directly to the pan with the onions and sauté for a couple of minutes.

Q: How do I prevent the rice from sticking to the bottom of the pan?

A: Using a heavy-bottomed pan and keeping the heat on low while simmering are key. Also, make sure you’re not stirring too much!

Q: What is mace and where can I find it?

A: Mace is the outer covering of the nutmeg seed. It has a warm, slightly peppery flavor. You can usually find it in the spice aisle of well-stocked grocery stores or at Indian grocery stores.

Q: Can this be made in an Instant Pot?

A: Yes! Sauté the spices and onions in the Instant Pot using the sauté function. Then add the rice, water, salt, and mint. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.