Peppercorn Pulao

Directions

1. 1
   In a 4-quart enameled cast-iron casserole, heat 2 tablespoons of the oil.
2. 2
   Add 1 of the onions and cook over moderately high heat, stirring occasionally, until softened but not browned, about 4 minutes.
3. 3
   Add the peppercorns and turmeric and cook, stirring, until fragrant, about 1 minute.
4. 4
   Add the water, rice and salt and stir well.
5. 5
   Bring to a boil, then cover tightly, reduce the heat to low and cook for 15 minutes.
6. 6
   Meanwhile, in a large skillet, melt the butter in the remaining 1 tablespoon of oil.
7. 7
   Add the cashews to the skillet and cook, stirring constantly, until golden brown, 4 to 5 minutes.
8. 8
   Using a slotted spoon, transfer the cashews to paper towels, leaving as much oil behind as possible.
9. 9
   Add the remaining onion and cook over moderate heat, stirring constantly, until it turns deep brown, about 8 minutes.
10. 10
    Add the browned onion to the cashews.
11. 11
    When the rice is cooked, stir in the frozen peas.
12. 12
    Cover until the peas have warmed through, about 3 minutes.
13. 13
    Turn the rice into a bowl and garnish with the onion and cashews.
14. 14
    Serve immediately.