Carrot Cashew Rice Recipe for any occasion

RECIPE INGREDIENTS LIST: (3 to 4 servings)Show more

3 Tablespoon Olive Oil
1 cup / 130g thinly sliced Onion
2 cups / 225g Thickly grated Carrots or Julienne cut carrots
1+1/2 cup / 300g White Basmati Rice
Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cinnamon
2 Bay Leaves
2+1/4 Cup / 525ml Water
1/2 Cup / 70g Cashews
1/4 Cup / 35g Raisins
Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil)

METHOD:

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes.

PLEASE NOTE: It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy. Also, thinly slice the onion.

Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.

To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later.

(PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy)

Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked.

While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer.

Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry.