Per serving (168g)
Calories 431, Fat 21g, Saturates 3.9g, Carbohydrate 54g, Sugars 4.2g, Fibre 3g,
Protein 11g, Salt 3.9g
Begin by washing the rice in several changes of water, then drain. Put the rice in a bowl, cover with fresh water and leave to soak for 30 minutes; then drain again.
Next, heat the butter in a large heavy-based frying pan over a mediumhigh heat. When it's hot, add the mustard seeds.
As soon as they begin to pop – a matter of seconds – add the onion and fry until translucent and browning. Then add the chilli, carrot and peas and garlic, and stir.
Add the turmeric and garam masala and stir for one minute.
Add the ginger and sauté, stirring, for another minute then drain the rice and add it to the pan.
Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it in the oil and spices. Cook this for 2 minutes.
Add the salt and stock and bring to the boil, then throw in the cardamom pods and cinnamon stick.
Cover the pan with a lid, turn the heat very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked – cook for a few more minutes, if necessary.
When ready to serve, throw the cashew nuts and raisins into the rice, stir through and serve.
Warm Roasted Butternut, Piccolo and Chickpea Salad Super-sweet Piccolo...
Summer Corn Salad with Chive Sheese Dressing This light...
Vietnamese-Inspired Vegan Noodle Salad Holy Moly Tomato & Mango...