Carrot And Coriander Pilaf - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 small onion, finely diced
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground coriander
1 teaspoon turmeric
250 g carrots, grated
250 g basmati rice, rinsed
500 ml water
1 teaspoon salt
1 lemon, quartered

Preparation

Heat the oil in a lidded saucepan and cook the onion until soft.
Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.
Take from the heat for a further 5 mins, covered, then fluff up with two forks.
Serve with lemon quarters and fresh coriander.