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.

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.

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.

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.

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.

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.

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.

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.