200g Basmati rice
2 tbsp Oil
1 onion finely sliced
1 teaspoon garam masala
1/2 teaspoon mustard seeds
1/2 teaspoon tumeric
1 teaspoon cumin seeds
2 tablespoons roasted salted cashews
Pinch of salt
Heat oil in a frypan, add mustard and cumin seeds and cook for 30 seconds until fragrant.
Add sliced onion and saute until soft (approx 6 minutes).
Add garam masala and tumeric and salt, stir for 20 seconds.
Add rice and 375 ml of water, bring to the boil then cover and cook on the lowest heat for 10 minutes.
Check that the grains are tender, if not leave for another 2 minutes to steam.
Remove lid and allow any moisture to evaporate.
Tip onto a serving platter and top with cashews and coriander.