Clean, wash and soak rice in three cups of water for twenty minutes. Drain and cook in three cups of salted boiling water till done, taking care that the grains remain separate.
Refresh in cold water and drain again. Spread on a large plate to cool and dry. Cook green peas in one cup of salted boiling water till done.
Drain and refresh. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Cut cottage cheese into half centimeter sized cubes.
Clean, wash and finely chop coriander leaves. Peel, wash and finely chop ginger and garlic. Slit cashew nuts in half. Heat sufficient oil in a kadai and deep fry in sufficient hot oil till pink.
Drain onto an absorbent kitchen paper and reserve for garnish. Heat two tablespoons of oil in pan, add cumin seed and sauté till they change colour.
Add the chopped onion and fry for two to three minutes. Add the chopped ginger and garlic and sauté further for a minute. Add the chopped tomatoes and salt and cook on medium heat for two minutes.
Add red chilli powder and garam masala and cover and cook on low heat till the tomatoes are pulpy or till oil leaves the masala.
Add the cooked green peas, cottage cheese and chopped coriander and gently stir. Add the cooked rice and toss to mix well.
Cook till the rice is heated through. Serve hot garnished with fried cashewnuts.