Steps
- Heat 2 tablespoons of olive oil in a large lidded skillet over medium heat. Fry 1 sliced onion with salt for about 5 minutes, until soft.
- Add 1 chopped seeded green chili and 1 crushed garlic clove; cook for 1 minute. Stir in 1 tablespoon of garam masala, 1 teaspoon of turmeric, and 1 tablespoon of water; cook for 2 minutes.
- Stir in 3 grated carrots, then add 400g of ready-cooked brown basmati rice, 150g of frozen peas, and 50g of roasted cashews. Break up the rice and mix well.
- Cover and cook over high heat for 5 minutes, until piping hot with a little crisp rice underneath. Finish with cilantro and small dollops of plain yogurt.