Summary

Ingredients

• 250 g basmati rice
• 400 ml coconut milk
• 100 ml water
• 2 onions)
• 150 g peas, frozen
• 2 bell pepper (s)
• 100 g nuts, preferably cashews
• 100 g raisins
• 4 cardamom pods
• 15 peppercorns
• 3 carnation (s)
• 4 bay leaves

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Instructions

1. Peel and dice the onions. Wash, clean and dice the peppers or cut into narrow strips. Mince the spices in a mortar.
2. Heat the oil in the pan and fry the onion strips in it. Add all the spices and sweat. Pour in coconut milk and water, add 1 teaspoon salt and bring to the boil. Add rice and mix carefully, bring to the boil once and leave to stand for 10 minutes over low heat.
3. Add vegetables and leave to stand for another 5 minutes. Take the pot off the stove and let it steep for another five minutes.
4. Meanwhile, roast the nuts and raisins in a little oil in a pan until the nuts brown lightly, then pull the mixture into the rice and serve immediately
5. It can either be eaten as a main course or with chicken.
6. If you like the vegetables a little softer, you can add the vegetables earlier.