This is a spicy rice dish, that can accompany a curry or be a main dish.

Ingredients

• 250g grain of basmati rice
• 1-2 tablespoons of vegetable oil
• 1 onion chopped finely
• 1 large carrot grated
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 2 teaspoons mustard seeds
• 4 cardamom pods
• 100g of nuts of choice
• 1 bay leaf
• 500 ml veg stock
• small bunch coriander or parsley/li>

Instructions

1. Wash the rice three times in cold water, and drain in sieve.
2. Fry the onion and carrot for eight minutes, in a wok/frying pan, which has a lid.
3. Add the drained rice and spices and cook for 2 minutes ensuring all rice grains are coated.
4. Add the stock and bay leaf, bring to a boil and then simmer covered for 10 minutes.
5. Remove from heat without lifting the lid, this helps the rice firm up. Leave for 5 minutes.
6. Discard bay leaf and cardamom pods.
7. Add the nuts and coriander or parsley, and serve.