Heat oil in a large pan over medium-high heat. Add onions and garlic. Sauté, stirring occasionally, for 2-3 minutes or the onions are lightly browned. Add ground turmeric, ground cumin and curry powder. Sauté, stirring constantly, for one minute.

Add rice. Lightly toast the rice for about 2 minutes. Pour in water. Add lemon juice and stock cube. Season with salt. Stir gently. Bring to boil. Reduce heat to low. Cook, covered, for about 10 minutes.

When rice is nearly cooked, add green peas. Cook, covered, for another 4-5 minutes or until rice is tender and water is absorbed. Remove from heat.

Garnish with coriander (cilantro) leaves and cashew nuts if you like.