Tomato Rice With Peas And Cashews Recipe by YogChakra Vegan Kitchen
Cooking Instructions 45 minutes 1 Prepare the Rice Rinse the basmati rice thoroughly under running water to remove excess starch. Soak it in water for 30 minutes, then drain and set aside. 2 Sauté the Spices and Onions Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in the sliced onions and sauté for a minute until they turn soft and slightly golden. 3 Toast the Rice Add the drained rice to the pan and stir gently for a minute, allowing it to toast slightly. Toss in the bay leaf for extra flavor. 4 Incorporate the Tomato Puree Pour in the tomato puree and mix well, ensuring the rice is evenly coated. Let it cook for a minute to enhance the flavors. 5 Add Water, Peas, and Spices Pour in 1 cup of water, followed by the peas. Season with salt, turmeric, and red chili powder. Stir everything together to combine the flavors. 6 Cook the Rice Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 10-12 minutes until the rice is fully cooked and the liquid is absorbed. 7 Let It Rest Turn off the heat and let the rice sit, covered, for 5 minutes. This allows the flavors to meld and the texture to settle. 8 Garnish and Serve Fluff the rice gently with a fork. Top with toasted cashews and fresh cilantro for added crunch and freshness. Serve warm, paired with tofu kabobs or a cooling yogurt dip. 1 Prepare the Rice Rinse the basmati rice thoroughly under running water to remove excess starch. Soak it in water for 30 minutes, then drain and set aside. 1 Prepare the Rice Rinse the basmati rice thoroughly under running water to remove excess starch. Soak it in water for 30 minutes, then drain and set aside. 2 Sauté the Spices and Onions Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in the sliced onions and sauté for a minute until they turn soft and slightly golden. 2 Sauté the Spices and Onions Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in the sliced onions and sauté for a minute until they turn soft and slightly golden. 3 Toast the Rice Add the drained rice to the pan and stir gently for a minute, allowing it to toast slightly. Toss in the bay leaf for extra flavor. 3 Toast the Rice Add the drained rice to the pan and stir gently for a minute, allowing it to toast slightly. Toss in the bay leaf for extra flavor. 4 Incorporate the Tomato Puree Pour in the tomato puree and mix well, ensuring the rice is evenly coated. Let it cook for a minute to enhance the flavors. 4 Incorporate the Tomato Puree Pour in the tomato puree and mix well, ensuring the rice is evenly coated. Let it cook for a minute to enhance the flavors. 5 Add Water, Peas, and Spices Pour in 1 cup of water, followed by the peas. Season with salt, turmeric, and red chili powder. Stir everything together to combine the flavors. 5 Add Water, Peas, and Spices Pour in 1 cup of water, followed by the peas. Season with salt, turmeric, and red chili powder. Stir everything together to combine the flavors. 6 Cook the Rice Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 10-12 minutes until the rice is fully cooked and the liquid is absorbed. 6 Cook the Rice Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 10-12 minutes until the rice is fully cooked and the liquid is absorbed. 7 Let It Rest Turn off the heat and let the rice sit, covered, for 5 minutes. This allows the flavors to meld and the texture to settle. 7 Let It Rest Turn off the heat and let the rice sit, covered, for 5 minutes. This allows the flavors to meld and the texture to settle. 8 Garnish and Serve Fluff the rice gently with a fork. Top with toasted cashews and fresh cilantro for added crunch and freshness. Serve warm, paired with tofu kabobs or a cooling yogurt dip. 8 Garnish and Serve Fluff the rice gently with a fork. Top with toasted cashews and fresh cilantro for added crunch and freshness. Serve warm, paired with tofu kabobs or a cooling yogurt dip. 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