Clean and soak rice for 20 minutes. Drain and reserve soaking water.
Heat oil in medium sauce pan over medium low heat. If using Raw cashews, stir in the hot oil for 10 minutes until golden, remove from oil.
Turn heat to medium, add cumin seeds, chilies (diced) and ginger (diced). Stir for 2-3 minutes until cumin seeds darken
Add the turmeric, garam masala/curry powder and paprika. Stir for one minute.
Add the rice and stir for 4 minutes
Add the reserved soaking water and fresh peas (see step 8 if using frozen peas)
Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 20 minutes undisturbed.
If using frozen peas, rinse in a strainer under warm water, add to rice after 15 minutes of cooking time (instead of 20 minutes). Do not stir, just add on top, cover and cook 5 more minutes.
Remove from heat, let stand 5 minutes.
Added cashews, fluff all with fork. Serve hot.