TRICOLOR PULAO

Preparation Method :

• Heat the oil in a wok, or large pan over a medium heat and fry the cumin seeds until it splutter.
• Add the bay leaves, cardamoms and cloves, and fry gently stirring from time to time.
• Add the onion and fry until lightly browned. Stir in the diced carrot and cook, for at least 5 minutes.
• Drain the soaked basmati rice and add to the mixture in the pan. Stir well to mix. Add the peas, corn and fried cashew nuts.
• Add water and the ground cumin, stir in salt to taste. Bring to the boil, cover and simmer until all the water is absorbed.
• Leave to stand, covered, before serving. Transfer to a warmed dish and serve.