Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts

Name: Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts
Yield: Serves 4–6
Ingredients: 2 fat cloves of garlic; 2 onions (250–300 g); 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon nigella seeds; 1 teaspoon coriander seeds; ½ teaspoon ground turmeric; ½ teaspoon ground mace; 75 g unsalted cashew nuts; 4 x 15 ml tablespoons (60 ml) vegetable oil; 3 cardamom pods; ¼ teaspoon ground cinnamon; 2 x 15 ml tablespoons coconut oil or vegetable oil, plus 2 teaspoons more; 500 ml vegetable stock; 250 g basmati rice; 50 g banana shallots; 3 fat cloves of garlic

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cook, Eat, Repeat

By Nigella Lawson

Published 2020

About

This rice makes any meal feel like the most extravagant of banquets. Indeed, it forms an essential part of one of my favourite vegan feasts, alongside the Roast Butternut with Radicchio, Pink-Pickled Onions and Pomegranate Seeds, the Roast Cauliflower with Apricot Harissa and Spinach, the Roast Red Peppers with Pomegranate Molasses and Dukkah and the Crisp

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method