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Ingredients
2 tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and grated
2 bay leaves
few cardamom pods
1 tsp curry powder
1 tsp cumin seeds
110g/4oz rice
1 tbsp fresh flat leaf parsley, chopped
Method
1. Heat the oil in a large pan and sauté the onion and carrot for 2-3 minutes, to soften.
2. Stir in the bay leaves, cardamom, curry powder and cumin seeds, and heat for a further minute.
3. Stir in the rice to coat.
4. Pour in enough boiling water to cover and simmer for 15-16 minutes, or until the rice is tender.
5. Remove from the heat, drain if necessary, and then stir in the fresh parsley.
6. Transfer to a serving dish and serve at once.
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