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Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely diced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp mustard seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 250g grated carrot
- 250g basmati rice, rinsed
- 500ml water
- 1 tsp salt
- 1 lemon, quartered
Method
Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks.
To serve
Serve with lemon quarters and fresh coriander.
