Impress the guests this Deepavali with an aromatic and stunning Indian-style rice salad, flaunting roasted cashews, basmati rice, sweet sultanas and fresh vegetables. While it makes for a delightful entrance to a festive spread, this recipe could easily double up as a fitting, delicious and healthful meal on its own.
- 3 cups (750 ml) salt-reduced vegetable stock
- 1 cinnamon quill
- 4 brown cardamom pods, bruised
- 1½ cup (300 g) basmati rice
- 1 tsp olive oil
- 1 onion, finely chopped
- ½ tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 carrot, grated
- ¼ cup (40 g) sultanas
- 1 Lebanese cucumber, peeled, finely chopped
- ⅔ cup (100 g) roasted cashews
- ½ cup coriander, roughly chopped
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 mins, until liquid is absorbed. Remove from heat. Stand, covered, 5 mins. Fluff up with a fork. Remove and discard spices. Set aside.
Heat oil in a saucepan on medium. Add onion. Cook 3 mins, until softened. Add ground spices. Cook, stirring, 1-2 mins, until fragrant. Allow to cool. Add rice to pan. Stir to combine. Transfer to a large bowl.
Add carrot, sultanas, cucumber, cashews and fresh coriander. Stir to combine. Serve.
TIP This dish works served with grilled fish.