Indian Saffron Rice with Vegetables and Cashews

Ingredients

• 2 onions
• 2 tbsp sprouting oil
• 300 g Basmati natural rice
• 1 cinnamon stick
• 3 Cloves
• 1 cardamom pod
• 2 tsp Curry powder
• 650 ml vegetable broth
• 2 tsp saffron strands
• 3 Carrots
• 20 g dried mango
• 60 g cashew nuts
• 150 g peas (frozen)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onions. Heat oil in a wok. Sauté the onions until translucent. Add the rice and spices, stir briefly, then pour in the broth. Cover and cook over medium heat for about 15 minutes.

2. 2.

   Meanwhile, soak the saffron in 2 tbsp hot water. Wash and dice the carrots. Cut the mango into small cubes. Mix the saffron with the carrots, mango cubes, and cashew nuts into the rice and continue cooking for another 10 minutes.

3. 3.

   Finally fold in the peas and cook for an additional 5 minutes. Season with salt and pepper, then serve the saffron rice in bowls.