Spiced Vegetable Rice

• 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

1. 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.
2. Mix saffron with 1 tbsp warm water in a small bowl and set aside.
3. 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.
4. Heat remaining 2 tbsp oil in a second frying pan, add the onions and fry for 5-7 mins until golden. Stir in parsley.
5. 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.

butter, basmati rice, saffron, sunflower oil, carrots, cinnamon sticks, bay leaves, brown cardamom pods, turmeric, cumin seeds, cashews, onions, curly leaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/16677 (may not work)