1 Instant pot or rice cooker or large pot to make rice
Ingredients
2cupsbasmati riceuncooked
4cupswater or vegetable broth
1medium yellow onionthinly sliced
1teaspoonginger paste
2finely chopped garlic cloves
1/2teaspooncinnamon
1/2teaspooncloves
1/2teaspooncardamom
1/2teaspoonturmeric powder
1/2teaspoongaram masala powder
1/4teaspoonblack pepper
3cupscarrotsgrated (about 3-4 medium carrots)
1/2teaspoonlemon juice
2Tablespoonsraw cashew pieces
Chopped cilantrooptional
Instructions
Prepare rice
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes. OR make the rice in an instant pot (my preferred method) or rice cooker to prepare it in less time.
Prepare other ingredients
Using a bit of olive oil or coconut oil, saute the sliced onion over medium heat in a large skillet. Cook and stir until the onion has softened and turned golden brown (about 8 minutes). Add the ginger and garlic and saute another 2 minutes.
Stir in the spices, grated carrots, lemon juice, cashews, and salt to taste. Reduce to low heat and saute 6-8 minutes.
Add the cooked rice to skillet and stir gently to combine with other ingredients.
Serve and garnish with chopped cilantro and some optional hummus. Enjoy!
Notes
Notes: You can chop the carrots in a food processor if easier. If you have whole cashews, chop them well beforehand.Other ingredients you can add: green peas, coriander leaves, fresh parsley, sambar powder, green chillies, coconut milk, pav bhaji masala, mustard seeds, curry leaves, curry powder, red beans, or bell peppers. (Keep in mind, adding other ingredients might give this recipe a different flavor profile.)If you have any leftover rice, you can save it for 3-5 days in an airtight container in the fridge or freeze it up to 3 months in a freezer bag.