* 225g Basmati rice
* Up to 75 ml Peanut oil
* 1 medium Onion, sliced
* 2 bulbs Garlic (or to taste), crushed
* 1 large Carrot, coarsely Grated
* 1 teaspoon of Cumin seeds
* 2 teaspoons of Ground coriander
* 2 teaspoons of black Mustard seeds
* The Seeds of 4 Green cardamom pods
* 450ml warm Vegetable stock
* 2 Bay leaves
* 100g Savoury cashew nuts
* Seasoning
* Coriander leaves, chopped (to garnish)

===Method===
* Soak the Rice in cold water for at least 30 minutes, then drain well.
* Heat the Oil in a saucepan, add the Onion, Carrot and Garlic and cook gently for 3-4 minutes.
* Add the Rice and Spices and cook for a further 2 minutes, stirring constantly so that all the Grains of rice are coated in the Oil.
* Pour in the Stock and add the Bay leaves and seasoning.
* Bring to the Boil, reduce the heat and Simmer, covered, until the Rice is cooked and has absorbed the liquid - about 12-15 minutes.
* Discard the Bay leaves and stir in the Nuts.
* Adjust seasoning and garnish with the Coriander leaves.

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