Time to prepare: 1 hr 10 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 175g/6oz basmati rice, washed and soaked for 1 hour
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 stick cassia bark (optional)
- 2 cloves
- 1 green chilli (optional)
- 1 small onion, sliced
- ½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp chilli powder
- 1 carrot, cubed (1cm/½ inch cubes)
- ½ cup peas
- 10–12 cashew nuts, lightly fried
- 330ml/12fl oz boiling water
- 1 tsp salt
Instructions
- Heat oil in large saucepan. Add cumin seeds, cassia bark (if used), cloves and green chilli (if used) and fry for few seconds.
- Add onion and fry for 5 minutes until light brown.
- Add remaining spices, the rice, vegetables and cashews. Mix well. Pour in water, add salt and cover.
- Cook on high heat for 3–4 minutes, then reduce heat and simmer for 5 minutes or until all water absorbed.
- Fluff up with fork and serve.
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