Instructions: Heat the oil in a heavy pan.

When it is hot add the whole spices and fry for a minute.

Add the rice and fry until translucent.

Drop in the carrots and the cashew nuts.

Fry for a couple of minutes.

Add the salt and hot water.

Bring to the boil lower the heat cover and cook until the rice is fluffy but each grain is still separate.

Serve hot with a curry salad and a poppadom.

This recipe comes from the north which grows cassia as well as a special variety of carrot that is almost wine coloured and full of flavour. If you do manage to get deep coloured carrots for this recipe so much the better

Serves 4

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