8,1 / 10
- 1 ¼ cups Basmati rice (rinsed in several changes of water then drained)
- 2 ½ cups boiling water
- ¼ cup sunflower oil
- 1 small Cauliflower (prepared into small florets)
- ½ cup frozen peas (thawed)
- 2 Tbsps Golden raisins
- 1 small potato (peeled and diced)
- 2 carrots (peeled and sliced)
- Saffron (to garnish)
- 2 Tbsps whole almonds
- 1 Tbsp Madras curry powder
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Start by cooking the rice; place the rice, boiling water and a little salt in a large saucepan.
Bring to the boil then reduce to a low heat and cover with a lid. Cook for 15-20 minutes until the rice is tender. Remove from the heat and keep covered with the lid.
Heat the sunflower oil in a large saucepan over a moderate heat until hot then add the ground spices and salt and fry for a few minutes, stirring occasionally.
Add the all the vegetables apart from the peas to the dish and cook for a few minutes, stirring occasionally.
Add 250ml of water to the pan, cover with a lid and reduce the heat to low. Cook gently for 10-15 minutes until the vegetables are soft.
Add the peas and raisins at this point and adjust the seasoning to taste. Re-heat the rice if necessary and spoon into serving bowls.
Top with the vegetables. Garnish with almonds and saffron before serving.