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Ingredients
2 tbsp vegetable or sunflower oil
2 bay leaves
1 tsp cumin seeds
4 cardamom pods
4 cloves
1 stick cinnamon
1 onion, thinly sliced
1 carrot, peeled and cut into small cubes
1 potato, peeled and cut into small cubes
100g frozen peas
1½ tsp salt
¼ tsp Coarsely ground black pepper
1 tsp garam masala
1 tsp ground cumin
300g basmati rice
2 tbsp ghee
8 cashew nuts, roughly chopped
8 almonds, roughly chopped
10 raisins, roughly chopped
Method
Heat the oil in a medium saucepan. Add the
bay leaves and whole spices and let them sizzle
for a few seconds. Add the onion and gently
fry for about 5 minutes, or until softened.
Add the carrot and potato and cook over a
high heat for 2 minutes, then stir in the peas.
Add the salt, pepper and ground spices and
mix together well.
Add the rice and stir it all to combine. Slowly
add 700ml boiling water, bring to a boil, cover
and cook for 15 minutes on a low heat. Leave
to rest for 10 minutes before opening the lid.
Heat the ghee in a small pan and add the
nuts and raisins, letting them sizzle until they
begin to change colour. Scatter the nuts and
raisins over the rice, drizzle with the ghee
and serve immediately
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,263kJ/ 539kcals
Fat
19g
Saturated Fat
7.6g
Carbohydrates
77g
Sugars
9g
Fibre
6.5g
Protein
10g
Salt
1.9g
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