Nut Pulao

By NickiR

Ingredients

• 1-2 Tbsp. vegetable oil
• 1 onion, chopped
• 1 tsp. minced garlic
• 1 large carrot, grated
• 1 cup basmati rice, soaked for 20 minutes
• 1 tsp. cumin seeds
• 2 tsp. mustard seeds
• 2 tsp. ground coriander
• 2 tsp. turmeric
• 4 green cardamom pods
• 2 cups chicken stock
• 1 bay leaf
• 3/4 cups pecans and cashews
• fresh cilantro

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Heat the oil in a wok or large pan. Fry the onion, garlic and carrot for 3 to 4 minutes. Drain the rice. Add the rice and the spices to the onions and cook for 2 minutes, stirring to coat the grains in the oil.

Pour in the chicken stock and add the bay leaf. Bring to the boil, lower the heat, cover and simmer for 10 to 12 minutes. Turn off the heat and leave it stand for 5 minutes.

Discard the bay leaf and the cardamom pods.

Stir in the nuts, garnish with cilantro, and serve.