Name: Indian rice salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 cup (750ml) salt-reduced vegetable stock; 1 cinnamon quill; 4 brown cardamom pods, bruised; 1 1/2 cup (300g) basmati rice; 1 teaspoon olive oil; 1 onion, finely chopped; 1/2 teaspoon ground turmeric; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; 1 carrot, grated; 1/4 cup (40g) sultanas; 1 lebanese cucumber, peeled, finely chopped; 2/3 cup (100g) roasted cashews; 1/2 cup coriander, roughly chopped

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.

Ingredients

3 cup (750ml) salt-reduced vegetable stock

1 cinnamon quill

4 brown cardamom pods, bruised

1 1/2 cup (300g) basmati rice

1 teaspoon olive oil

1 onion, finely chopped

1/2 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground coriander

1 carrot, grated

1/4 cup (40g) sultanas

1 lebanese cucumber, peeled, finely chopped

2/3 cup (100g) roasted cashews

1/2 cup coriander, roughly chopped

Method

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.