Summary

Ingredients

• 250 g basmati, cooked very firm to the bite in salted water
• 1 onion (s), finely diced
• 2 cloves garlic, chopped
• 2 carrot (s), coarsely grated
• 2 tablespoon oil (peanut) or walnut
• 1 teaspoon, heaped cumin, ground
• 2 teaspoons, heaped coriander powder
• 2 teaspoons mustard seeds
• 6 cardamom pods, green
• 400 ml chicken broth
• 1 bay leaf
• 100 g cashew nuts, unsalted
• Salt and pepper, from the mill
• Parsley, or coriander leaves, chopped

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Instructions

1. Sauté the onion, carrots and garlic in oil in a non-stick pan. Then add the cumin, coriander, mustard seeds and cardamom as well as the pre-cooked rice. Fry for a few minutes and then add the stock. Add the bay leaf and slowly simmer until the liquid is absorbed.
2. Before serving, remove the cardamom pods and the bay leaf, add the nuts, season with salt and pepper and sprinkle with coriander or parsley.
3. Tip:
4. If you like, you can roast the nuts beforehand, then they have a nicer aroma.