Carrot rice
portions
Ingredients
- 1.5 tbsp Ghee
- 1 pcs Cardamom Pods
- 1 pcs Cloves
- 1 pcs Cinnamon Stick
- 1 pcs Bay Leaf
- 1 pcs Onion
- 2 tbsp Rasins
- 12 pcs Cashew nuts
- 1 pcs Carrots
- 180 gr Basmati rice
- 250 ml Vegetable stock
- 0.75 cups Water
Method
- Add the oil to a medium sauce pan over medium heat. Add the cardamom, cloves, cinnamon and bay leaf. Stir for a minute until fragrant.
- Reduce the heat to low, add the onion and saute, stirring frequently for 4 - 5 minutes until translucent.
- Add the cashews (if using) and fry for around a minute, until they start to brown.
- Stir in the carrots and sultanas, cook for another couple of minutes until they start to soften. Stir in the rice and mix well.
- Add the stock and water, stir and cover. Bring to a simmer, then reduce heat to low so the water is simmering very gently. Cook for 15 mins or until the water has absorbed.
- Remove from the heat, leave the lid on and rest for 10 minutes. This is an important step as it allows any residual liquid to get absorbed, resulting in fluffy rice. Fluff with a fork and serve