Anne

This dish cooks on top of the stove and in the oven, so it is convenient to use a heavy pan (with a lid!) which is suitable for both. I use a cast iron pot.

2 cups long-grain or basmati rice

4 T vegetable oil

2 T raw cashews, split in half lengthwise

1 med. onion, chopped

garlic, lots

1" grated fresh ginger

1/4 t cayenne pepper or fresh hot green chili

1 T garam masala

1 t salt

2 3/4 cups hot vegetable stock

1/4 cup raisins

1/2 cup green peas

Preheat oven to 325 degrees.

Heat the oil over medium heat. Put in the split cashews. Fry for a few seconds, stirring all the time, until cashews turn a golden brown. Remove from oil and leave on a paper towel to drain.

Put the onion in the same oil. Fry them for 3 minutes or until they turn brown at the edges. Add the rice, garlic, ginger, pepper, garam masala, and salt. Turn the heat to medium-low. Stir and fry the rice for 8 minutes or until the rice is translucent and well coated with the oil.

Add the heated stock and raisins. Keep stirring and cooking on a medium-low flame for another 5 to 6 minutes. When the top of the rice begins to look dry (there will still be a little liquid left at the bottom of the pot), cover and place in the oven 20 to 25 minutes or until rice is cooked through. Remove from oven, add frozen peas and let sit for ten minutes. Garnish with cashews and serve.

Bring me back to The Sustar Cookbook.