Cashew and Coriander Rice

  Prep time: 5 mins Cook time: 30 mins Total time: 35 mins 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. 3.2.1230