Saffron yellow adds visual appeal to the flavour of the spices in this rice dish, and toasted cashew nuts provide a contrasting crunch. Perfect on the side of our Indian Spiced Lentil and Chickpea Vegcakes.
Recipe from Linda's Kitchen 1995
Rinse the rice and cook it until tender. Meanwhile, heat the oil and toss the sliced chillies, cardamom pods and cumin seeds for about 2 minutes or until they give out their aromas. Toss the spice mixture, peas and saffron into the drained hot rice and season with a little salt. Place the cinnamon stick in the centre and sprinkle the toasted cashew nuts over to garnish.
175g basmati rice
2tbs olive oil
2 fresh red chillies, deseeded and sliced very finely
3 cardamom pods split open
1-2tsp cumin seeds
75g frozen peas, thawed
Pinch of saffron strands soaked in 2tbs water, drained
Sea salt
1 cinnamon stick, bruised
50g cashew nuts, browned lightly under the grill
