Ingredients

  • 225g/8oz/1 cup basmati rice, rinsed and soaked for 30 minutes
  • 30 ml/2 tbsp vegetable oil
  • 2.5 ml/ 1/2 tsp cumin seeds
  • 2 dried bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 50g/2oz/1/2 cup frozen peas, thawed
  • 50g/2oz/1/2 cup frozen sweetcorn, thawed
  • 25g/1oz/1/4 cup cashew nuts, lightly fried
  • 475ml/16fl oz/2 cups water
  • 1.5ml/1/4 tsp ground cumin

Directions

  1. Heat oil in a wok, karahi, or large pan over medium heat, and fry the cumin seeds for 2 minutes. Add the bay leaves, cardamoms, and cloves, and fry gently for 2 minutes more, stirring the spices from time to time.
  2. Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring, for 3-4 minutes.
  3. Drain the soaked basmati rice and added to the contents in the pan. Stir well to mix. Add the peas, sweetcorn, and fried cashew nuts.
  4. Add the measured water and the remaining spices, and add salt to taste. Bring to a boil, cover, and simmer for 15 minutes over a low heat until all the rice is absorbed.
  5. Leave to stand, covered, for 10 minutes. Transfer to a warmed dish and serve.