1 C basmati rice
1/2 C roasted cashew pieces
1/2 C peas
2 T ghee (or butter)
pinch of turmeric
pinch of hing (onion/garlic substitute)
1/2 t salt
1-3/4 C water

Wash rice.
In a 1-quart pan put 2 T ghee, hing, and rice. Stir over medium heat for 30 seconds. Add water, turmeric and salt. Add peas. Bring to a full boil, then cover and cook over very low heat for 18 minutes. Stir in cashew pieces. Garnish with coriander leaves.
Serves 4.

This came from a Hare Krishna cookbook. It was my first encounter with basmati rice. Also, since they do not believe in tasting anything before completing the cooking and offering it to Krsna, their recipes are very precise (18 minutes).