Indian-Style Rice Salad

• 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

1. 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.
2. 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.

vegetable stock, cinnamon stick, brown cardamom pods, basmati rice, olive oil, onion, ground turmeric, ground cardamom, ground coriander, carrot, raisins, cucumber, cashews, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/22559 (may not work)