Fragrant Indian spices make this rice salad absolutely moorish.
Serve it as a side dish or as a stand-alone meal, the combination of roasted cashews, basmati rice, sweet sultanas and fresh vegetables with wow guests.
1.Bring stock, cinnamon and cardamom to boil in a medium saucepan on medium-high heat. Stir in rice. Reduce heat to low. Cook, covered, 20-25 minutes, until liquid is absorbed. Remove from heat. Stand, covered, 5 minutes. Fluff up with a fork. Remove and discard spices. Set aside.
2.Heat oil in a saucepan on medium. Add onion. Cook 3 minutes, until softened. Add ground spices. Cook, stirring, 1-2 minutes, until fragrant. Allow to cool. Add rice to pan. Stir to combine. Transfer to a large bowl.
3.Add carrot, sultanas, cucumber, cashews and fresh coriander. Stir to combine. Serve.