Curried Basmati Rice

Step 1: Rinse the rice until the water runs mostly clear, then drain it well.

Step 2: Melt the butter in a small to medium pot or large saucepan over medium-high heat.

Step 3: Add the garlic and ginger and cook for 30 seconds. Add the onion and cook for 2 minutes, until partly translucent.

Step 4: Add the carrot and cook for 2–3 minutes, until softened and sweet.

Step 5: Add the rice and stir to coat all the grains in the fat.

Step 6: Add the spices and mix to coat the rice.

Step 7: Add the broth, peas, salt, and pepper, then stir. If any rice is above the liquid, push it under the surface.

Step 8: When the entire surface of the liquid is simmering, stir once, cover the pot, and immediately turn the heat to low.

Step 9: Cook for 14 minutes without lifting the lid.

Step 10: Lift the lid slightly and quickly tilt the pot to check that the liquid has been absorbed. Cover the pot again and remove it from the heat.

Step 11: Let the rice stand undisturbed for 10 minutes.

Step 12: Gently fluff the rice with a rubber spatula.

Tip: Avoid using a fork, which can break the long grains.

Step 13: Stir through most of the cashews and coriander.

Step 14: Transfer the rice to a serving bowl and sprinkle with the remaining cashews and coriander.