Toast the raw basmati rice in a pot for 5-6 mins.

Combine 2 cups of water with the basmati rice, stir to ensure the rice is not stuck to the bottom of the pot, and cook for 12 minutes or until the rice is cooked through.

Add oil to a heated pan followed by the cumin seeds and let the seeds sizzle for a few minutes.

Add the onions, ginger and green chilies and sauté them for 4-5 minutes.

Add in the cubed potatoes and salt.

Cook the potatoes for 5 mins and add water as needed to help with cooking process ( and to lift any flavours/deglaze the plan)

Add in the peas along with their pods (if using pods of peas).

Stir in the pulao masala, cover and let the dish cook until the peas and potatoes are tender.

Mix in the cooked basmati rice.

Fluff the rice gently with a fork and let it rest for 15 minutes.

Garnish with fresh chopped cilantro and roasted cashews.

Serve with fresh cut onions and cashew yogurt cucumber raita (yogurt dip).