- 2 tbsp rapeseed oil
- 1 large onion, finely sliced
- 2 tbsp grated ginger
- 2 green chillies, sliced
- 2 garlic cloves, crushed
- 2 tsp coriander seeds, crushed
- 4 cardamom pods, bruised
- ½ cinnamon stick
- 1 tbsp garam masala
- 400g carrots, peeled and ½ coarsely grated, ½ sliced on an angle
- 300g basmati rice, rinsed well
- 600ml hot vegetable stock
- large bunch of coriander, finely chopped (stalks included)
- 60g cashews, toasted and chopped
- STEP 1
Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
- STEP 2
Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
- STEP 3
Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
- STEP 4
When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.