This rice is very much an indulgent one, you really feel like you’re spoiling yourself with the use of the ghee and cashews.  If you would like a little sweetness, you could add some sultanas you’ve soaked in warm water.   Use this one as a starting point and add some ingredients you love!  I’m quite keen to add some freshly steam vegies, right near the end for some more crunch!

It is based on the Charmaine Solomon’s The Complete Asian Cookbook which I religiously use for ideas or guidance on Sri Lankan and Indian dishes, when I’m unsure.  I’d recommend anyone keen on curries, to seriously consider this book as your bible!  It certainly is mine!

For those unsure what ghee is - yes, it’s vegetarian.  Ghee is actually clarified butter.  It has a higher tolerance level when cooking, so it doesn’t burn as easy as everyday butter.

For the vegans, interested in making something similar, although you won’t get the buttery taste - simple peanut oil or your choice of alternative will do for this one.

Makes:

• 4

Ingredients:

• handfull raw cashews
• 2 cups of basmati and wild rice mixed (or rice of your choice)
• 1 onion, finely sliced
• 2 tbs garlic mince
• 4 cardamon pods
• 2 cloves
• 1 cinnamon stick
• 1 vegetable “beef style” stock tab
• 3.5 cups water
• 2 tsp salt

Instructions:

1. Melt the ghee in the saucepan and fry the onion until it’s golden brown.
2. Mix in the cashews and allow to go to golden brown also.
3. Add the spices and rice, cooking for five minutes.
4. Pour in the stock, water, salt bringing to the boil.
5. Place the heat to a simmer, placing the lid on the rice.
6. Leave it untouched for 15-20 minutes without lifting the lid.
7. Take the lid off and leave for 5 minutes before using a fork to fluff it up.
8. Remove the cinnamon and what you can of the cloves and cardamons before serving.