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Serves: 3-4
Full of subtle flavours, this is the kind of rice dish you’d expect at a top Indian restaurant. Best served with lentil dal and fresh salad.
Ingredients:
- 2 tablespoons oil
- 1 onion or 4 shallots, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- 5 cardamom pods
- 2 cm stick of cinnamon
- ¾ teaspoon ground mace
- 2 cloves of garlic, crushed
- 250 g basmati rice
- 600 ml vegetable stock
- salt, to taste
- 60 g roasted cashew nuts
- handful of fresh coriander
Instructions
- Heat the oil in a large pan and add the onion or shallots. Cook for 5 minutes, stirring so as not to brown the onions.
- Add the ground cumin, ground coriander, ground mace, chilli powder, cardamom pods and cinnamon stick and cook for 2 minutes, making sure they don’t burn.
- Add the rice and garlic and cook on a low heat for 5 minutes, stirring continuously.
- Add the vegetable stock and some salt then cover and simmer on a low heat for 15 minutes, stirring occasionally.
- Take off the heat for a 5 minutes until the rice is tender and the stock has been absorbed. If it still appears too moist, return the pan and cook on a low heat for a further few minutes.
- Transfer to a serving dish and top with the cashew nuts and fresh coriander leaves.
