This is a fantastic side to your favourite curries and an excellent base for a biriani.

We’ve used fresh coriander as a garnish here, but it’s fantastic folded through the rice, too – it adds a nice freshness to the dish.

You’ll need a frypan with a lid for this recipe.

– – – – – – – – – –
Serves 6-8 as a side

Ingredients

2 cups long-grain rice
3 to 4 cups vegetable or chicken stock
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
3 tbsp olive oil
½ cup cashews
Fresh coriander to garnish

Method

Heat a frypan over medium-low heat.

Add the olive oil and spices, and sauté for around 4 mins, stirring.

Add the rice and sauté, stirring, until the rice is a little toasted.

Turn the heat to low, add the stock or water, and then cover and cook for 15–20 mins, or until the rice is cooked to your liking.

Stir through the cashews and garnish with coriander.