NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water.
Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F.
Heat the oil in a small pot over medium heat. When hot add cashews and fry for 3-5 minutes until golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels. Cashews will darken a few shades while cooling.
Raise heat to medium hot, add cumin, chili and ginger to the oil, stir-fry 30 seconds. Add rice and stir-fry another 2 minutes until hot.
Add water, raisins, salt, turmeric, garam masala and herbs. Bring to a boil. Fill into an oven-proof dish, cover tightly and put in middle of the oven for 25 minutes.
After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in .
Serve immediately sprinkled with the cashews or re-cover, turn off heat and keep hot in oven for 10 -60 minutes until rest of dinner is ready.