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Pea and Cashew Indian style rice
Pea and Cashew Indian style rice

Before you jump to Pea and Cashew Indian style rice recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

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If you are not sensitive to nuts, try having some almonds! Almonds provide a multitude of health advantages and are an excellent choice when you require a shot of energy. Different nutritional vitamins are found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. When it comes to almonds, however, they wont cause you to really miss a nap. Rather they will just help your muscles and gastrointestinal system relax while also helping you feel less burned out. Almonds often give you a general increased sense of well-being.

You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pea and cashew indian style rice recipe. You can cook pea and cashew indian style rice using 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Pea and Cashew Indian style rice:
  1. Use 1 cup rice (basmati is traditional)
  2. Prepare 2 cup water
  3. Provide 1/3 cup cashews (unsalted and raw, but roasted is ok)
  4. You need 3 tbsp oil (ghee is traditional or butter but any works with a decent heat point for cooking)
  5. Provide 1 cup fresh or frozen peas
  6. You need 1 tsp cumin seeds
  7. Prepare 1 each 1 inch piece fresh ginger
  8. Use 1 tsp turmeric
  9. Prepare 1 tsp garam masala or curry powder
  10. Get 1/4 tsp paprika
  11. You need 1 tsp salt (or to taste)
  12. Use 3 tbsp fresh herbs chopped or 1 1/2 tbl. dried like an Italian mix
  13. Get 3 each green chillies (Serrano work good, adjust for your heat level)
Instructions to make Pea and Cashew Indian style rice:
  1. Clean and soak rice for 20 minutes. Drain and reserve soaking water.
  2. Heat oil in medium sauce pan over medium low heat. If using Raw cashews, stir in the hot oil for 10 minutes until golden, remove from oil.
  3. Turn heat to medium, add cumin seeds, chilies (diced) and ginger (diced). Stir for 2-3 minutes until cumin seeds darken
  4. Add the turmeric, garam masala/curry powder and paprika. Stir for one minute.
  5. Add the rice and stir for 4 minutes
  6. Add the reserved soaking water and fresh peas (see step 8 if using frozen peas)
  7. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 20 minutes undisturbed.
  8. If using frozen peas, rinse in a strainer under warm water, add to rice after 15 minutes of cooking time (instead of 20 minutes). Do not stir, just add on top, cover and cook 5 more minutes.
  9. Remove from heat, let stand 5 minutes.
  10. Added cashews, fluff all with fork. Serve hot.

Transfer rice to a medium saucepan and add all ingredients except peas and cilantro. Bring to a boil, cover and lower to a simmer. Season with plenty of salt and black pepper. Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients. Serve hot, garnished with the remaining herbs.

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