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.

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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 and cook for 15–20 mins or until the rice is cooked to your liking.

Stir through the cashews and garnish with coriander.