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Add a photoServings: 4
Ingredients
- 5 Tbsp. sunflower oil
- 6 x cm cassia stick
- 6 x cloves
- 10 x black peppercorns
- 300 gm indian rice
- 150 gm carrots grated
- 4 Tbsp. cashew nuts
- 600 ml warm water salt
Directions
- Heat the oil in a heavy pan.
- When it is warm add in the whole spices and fry for a minute.
- Add in the rice and fry till translucent/soft.
- Drop in the carrots and the cashew nuts.
- Fry for a couple of min.
- Add in the salt and warm water.
- Bring to the boil lower the heat cover and cook till the rice is fluffy but each grain is still separate.
- Serve warm with a curry salad and a poppadom.
- This recipe comes from the north that grows cassia as well as a special variety of carrot which is almost wine coloured and full of flavour. If you do manage to get deep coloured carrots for this recipe so much the better
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 597 | |
| Calories from Fat 202 | 34% |
| Total Fat 23.17g | 29% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 248mg | 10% |
| Potassium 384mg | 11% |
| Total Carbs 86.55g | 23% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.64g | 8% |
| Protein 10.71g | 17% |
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