RICE PILAF

5 ½ C. water
3 C. basmati rice
¼ C. cashew pieces, raw or lightly toasted
1 C. frozen peas
3 cinnamon sticks
½ tsp. turmeric
½ tsp. cumin seeds
8 whole peppercorns, slightly crushed
8 whole cloves
1 ½ tsp. salt, or to taste
4 bay leaves
2 Tbsp. ghee or oil

1. Wash and soak rice for 10-15 minutes, then strain.
2. Heat ghee or oil in medium pot. Add spices—cinnamon sticks, cloves, cumin seed, bay leaves and peppercorns, and heat until sputtering and lightly browned, about 1 minute.
3. Turn down heat and add rice. Stir and brown about five minutes.
4. Take off heat and add peas, turmeric, cashews and salt.
5. Return to heat for 2-3 minutes to brown.
6. Pour all into rice cooker with the water or simmer on low heat in covered pot for about 18-20 minutes. Fluff with fork and serve.