Add 2.25 cups water and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

For the korma (vegetables & sauce)

Prepare cashew cream

While the rice soaks/cooks, drain the soaked cashews and blend them with 3 tbs water until very smooth to make a cashew cream. Set aside.

Heat 2 tbs vegetable oil in a wide skillet or sauté pan over medium heat. Add 1 tsp cumin seeds and 1 bay leaf; cook 30 seconds until fragrant.

Add the finely chopped onion and sauté 6–8 minutes until soft and starting to brown. Add minced garlic, grated ginger, and slit green chili; cook 1–2 minutes until aromatic.

Stir in diced carrot, cauliflower florets, and diced potato. Cook 4–5 minutes, stirring occasionally, to begin softening the vegetables.

Add the chopped tomato and cook 3–4 minutes until it breaks down and mixes with the vegetables.

Stir in ground coriander (1 tsp), ground cumin (1 tsp), turmeric (1/2 tsp), red chili/paprika (1/4 tsp) and 1 tsp salt. Cook 1 minute to bloom the spices.

Add the green peas and pour in 1/2 cup water or vegetable broth. Bring to a gentle simmer, cover, and cook 8–10 minutes until potatoes and other vegetables are tender but not falling apart.

Lower the heat. Whisk together 1/2 cup plain yogurt and the prepared cashew cream until smooth (temper the yogurt if hot: take a spoonful of hot sauce into the yogurt, mix, then add back). Stir the yogurt–cashew mix into the pan.

Pour in 1 cup coconut milk, stir gently and simmer uncovered 3–5 minutes to thicken slightly and let flavors meld. Taste and adjust salt if needed.

Sprinkle garam masala (3/4 tsp) and, if using, crush and sprinkle kasuri methi. Cook 1 minute more.

Finish with 1 tbs lemon juice and 2 tbs chopped cilantro. Remove the bay leaf before serving.