Ingredients

• 12fl oz/340ml basmati rice
• 50g/2oz creamed coconut
• 4 cloves garlic
• 2 large or 3 medium-sized fresh green chillies
• 4cm cube root ginger
• 20g fresh coriander
• 1½ tbsp groundnut or other flavourless oil
• 3 x 2in/5cm pieces cinnamon stick
• 6 whole cloves
• 15 black peppercorns
• 1½ oz/40g unsalted cashew nuts
• halved
• 2 medium onions
• peeled and finely sliced
• 4oz/110g fresh peas
• or frozen and defrosted
• 1½ level tsp salt
• or to taste
• 15fl oz/425ml hot water
• 2 tbsp lime juice

Directions

• Begin by dissolving the creamed coconut in the boiling water
• then place it in a food processor with the garlic
• chillies
• ginger and coriander stalks
• whizzing until everything is finely chopped.
• Leave this aside while you heat the oil over a gentle heat in the frying pan
• then add the cinnamon sticks
• cloves
• peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute. Next
• add the onions and continue to cook over a medium heat until they become softened and pale gold in colour
• which will take 8-10 minutes. Next add the rice
• then stir once and cook for another 2-3 minutes. After that
• add the coconut mixture
• give everything a stir
• and cook for a further 2-3 minutes. Now add the peas
• salt and hot water
• bring it all up to a gentle simmer
• then cover with the lid. Turn the heat to low and let everything cook very gently for 8 minutes; use a timer here
• and don't lift the lid.
• Then remove the pan from the heat
• take the lid off and cover the pan with a cloth for 10 minutes before serving. Finally
• remove the pieces of cinnamon
• sprinkle in the lime juice and the finely chopped coriander leaves
• then fork the rice gently to separate the grains. Garnish with the reserved whole coriander leaves.