Basmati is considered to be the best rice among the many Indian varieties – its name means 'queen of fragrance' – and is the one most often used in festive Indian dishes. Brown basmati rice contains more nutrients than the white variety. Rice pilau can be used along with dal to make a simple meal, or can be used as part of a more elaborate meal.
Wash the rice and soak in cold water for 15–20 minutes, then drain.
Heat the ghee or oil in a heavy pan over a low heat. Add the nuts and sauté, stirring constantly until golden brown. Remove from the oil.
Increase the heat to medium, add the cumin seeds, ginger and chillies to the pan and cook until the cumin is golden brown, stirring constantly.
Pour in the rice and stir-fry for 2 minutes. Add the hot water, peas, garam masala, salt, nuts and raisins, if using. Bring to the boil, then reduce the heat to very low, cover with a tight fitting lid and cook gently for 10–15 minutes, until all the water is absorbed and the rice is tender and fluffy. Serve at once.
