This rice dish is to die for. It is so delicious that you’d better cook mountains of it. Served on large platters, it is a great treat for parties and special occasions, but it is so quick and easy to prepare that you could whip it up after work for a tasty mid-week meal. It is great served with a curry for a warm winter meal or with a salad for a light summer lunch.
- 1 cup basmati rice
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 6 whole cloves
- 1-2 cinnamon sticks
- 1 onion chopped finely or 1 teaspoon asafoetida
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup raw cashews
- 1 cup frozen peas
- 2 cups water
- 1 finely chopped chilli (optional)
- 2 stock cubes- Massell vegetarian stock cubes- dissolved in water (optional)
Melt ghee in a large flat pan.
Fry onion for 2 minutes (if using asafetida add with powdered spices)
Add cumin, cloves, cinnamon sticks and cashews and fry until cumin seeds are brown.
Add rice and powdered spices- turmeric & black pepper.
Stir fry for about 2 minutes.
Add stock/water, salt and peas.
Cover and bring to boil.
Lower heat and cook for 5 minutes.
Turn off heat and let rice cook in its own steam.
15-20 minutes later lift lid off and fluff the rice and ingredients with a fork.