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Ingredients
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basmati rice - 150g
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onion - 1, chopped
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cloves - 2
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carrot - 1, diced
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frozen sweetcorn - 25g, thawed
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frozen peas - 25g, thawed
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a pinch of cumin seeds
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a pinch of ground cumin
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green cardamom pods - 2
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cashew nuts - 20g, lightly fried
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bay leave - 1
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oil - 1 tbsp
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salt
Method
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Wash the basmati rice, soak in a
bowl of water for 30 minutes.
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Heat the oil in a pan, fry the
cumin seeds for few minutes, then add in the cloves, bay leave,
cardamom, fry for 2-3 minutes.
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Add the onion, fry until it
softened and lightly browned.
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Next, add in the carrot and cook
for 5 minutes.
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Drain the rice and add into the
pan together with the peas, cashew nuts and sweetcorn, and fry
for further 5 minutes.
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Add in the ground cumin, salt and
250ml of water. Bring to the boil, cover and simmer for 20
minutes over low heat until all water is absorbed. Cover for 12
minutes before serving. Serves 2-3.
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