Spiced Vegetable Rice - cooking recipe

Ingredients

1 1/3 tbsp butter
10 1/2 oz basmati rice, rinsed and drained
Pinch None saffron
3 tbsp sunflower oil
1 lb frozen peas and carrots
2 None cinnamon sticks
2 None bay leaves
2-3 None brown cardamom pods
1 tsp turmeric
1 tsp cumin seeds
1 oz cashews (about 3 tbsp)
3 None onions, finely chopped
4 tbsp chopped curly leaf parsley

Preparation

Heat the butter in a saucepan, add rice and saute for 2-3 mins. Pour in 3 1/8 cups water and a good pinch of salt. Bring to a boil then cover and gently simmer for 18-20 mins.
Mix saffron with 1 tbsp warm water in a small bowl and set aside.
In a frying pan, heat 1 tbsp of the oil then add the frozen vegetables, cinnamon, bay leaves, cardamom, turmeric, cumin and cashews and fry for 4-5 mins. Remove the cinnamon, bay leaves and cardamom.
Heat remaining 2 tbsp oil in a second frying pan, add the onions and fry for 5-7 mins until golden. Stir in parsley.
Mix the vegetables and saffron water into the rice and season with salt. Transfer the rice to a serving bowl and top with the fried onions and parsley. Serve.