Indian-Style Rice Salad - cooking recipe

Ingredients

3 cups vegetable stock
1 None cinnamon stick
4 None brown cardamom pods, bruised
10.5 oz basmati rice
1 tsp olive oil
1 None onion, finely chopped
1/2 tsp ground turmeric
1 tsp ground cardamom
1 tsp ground coriander
1 None carrot, grated
1/4 cup raisins
1 None mini cucumber, peeled, finely chopped
3/4 cup roasted cashews
1 cup fresh cilantro, roughly chopped

Preparation

Bring stock, cinnamon and cardamom to a boil over medium-high heat. Add rice, reduce heat and simmer, covered, for 20-25 mins, until liquid is absorbed. Remove from heat. Set aside, covered, for 5 mins. Fluff with a fork then remove and discard spices. Set aside.
Heat oil in a saucepan over medium heat. Add onion and cook for 3 mins, until softened. Add spices and cook, stirring, for 1-2 mins, until fragrant. Allow to cool. Add rice and stir to combine. Add carrot, raisins, cucumber, cashews and fresh cilantro and stir to combine. Serve.