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09 December 2012,23:09 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a large pan, add in the onion, garlic and carrot fry for at least 3 minutes.
  • Add the spices with the drained rice. Cook for 2 minutes, stirring until the grains are completely coated in oil.
  • Pour in the vegetable stock, then the bay leaf and season well.
  • Bring to the boil, lower the heat, cover and simmer very gently without stirring.
  • Remove the pan from the heat, allow to stand for 5 minutes, then check the rice. Discard the bay leaf and the cardamom pods.
  • Stir in the walnuts and cashew nuts and check the seasoning.
  • Transfer on to a warmed platter, garnish with the fresh coriander and serve.


  • 250 grams basmati rice, soaked for 30 minutes
  • 100 grams unsalted walnuts and cashew nuts
  • 1 large carrot, coarsely grated
  • 500 ml vegetable stock   
  • 2 tablespoon Cooking oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon cumin seeds
  • 2 teaspoon ground coriander
  • 2 teaspoon black mustard seeds
  • 4 green cardamom pods
  • 1 bay leaf
  • Salt and black pepper
  • Fresh coriander sprigs

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