- 15 – 30 ml / 1 – 2 tbsp sunflower oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 large carrot, coarsely grated
- 225 g / 8 oz / generous 1 cup basmati rice, soaked
- 10 ml / 2 tsp ground coriander
- 10 ml / 2 tsp black mustard seeds (optional)
- 4 green cardamom pods
- 450 ml / ¾ pint / scant 2 cups vegetable stock or water
- 1 bay leaf
- 75 g / 3 oz / ¾ cup unsalted walnuts and cashew nuts
- salt and ground black pepper
- fresh parsley or coriander (cilantro) sprigs, to garnish
Use whichever nuts you prefer in this dish – even unsalted peanuts taste good, although almonds, cashew nuts, or pistachios are more exotic.
- Heat the oil in a large, shallow frying pan. Add the onion, garlic, and carrot and cook over a low heat, stirring occasionally, for 3- 4 minutes, until softened. Thoroughly drain the rice and then add to the pan with the cumin seeds, ground coriander, black mustard seeds, and cardamom pods. Cook for 1-2 minutes more, stirring constantly to coat the grains in oil.
- Pour in the stock or water, add the bay leaf, and season well. Bring to the boil, lower the heat, cover and simmer very gently for 10-12 minutes.
- Remove the pan from the heat without lifting the lid. Leave to stand for about 5 minutes, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Remove and discard the bay leaf and the cardamom pods.
- Stir in the nuts, taste and adjust the seasoning if necessary. Spoon on to a warm platter, garnish with the parsley or coriander, and serve.