Cashew & Shrimp Rice

• 1 teaspoon cumin seed
• 12 onion, thinly sliced
• 2 tomatoes, diced
• 1 teaspoon ground coriander
• 3 12 ounces cashew nuts
• 1 teaspoon dried chili pepper flakes
• 3 12 ounces basmati rice
• 9 ounces cooked peeled shrimp
• 12 ounce fresh cilantro, chopped

1. Heat 2 tbsp oil in a pan and add the cumin seeds.
2. When they're sizzling, add the onion and fry until translucent.
3. Add the tomato, ground coriander, cashews, chili and a pinch of salt and stir-fry for 30 seconds.
4. Add the rice and stir-fry for a further 30 seconds.
5. Pour in 7/8 cup water and bring to the boil.
6. Turn the heat down very low, cover and cook for 15 minutes Stir in the shrimp for the last few minutes to heat through then serve sprinkled with fresh cilantro.

cumin, onion, tomatoes, ground coriander, nuts, chili pepper, basmati rice, shrimp, fresh cilantro

Taken from www.food.com/recipe/cashew-shrimp-rice-421362 (may not work)