Carrot Pilaf with Coriander Chutney

• rapeseed oil↗2 tbsp tbsp
• onion↗1 large

  thinly sliced

• ginger↗2 tbsp grated tbsp

  grated

• green chilies↗2

  chopped

• garlic cloves↗2

  minced

• coriander seeds↗2 tsp tsp

  ground

• cardamom pods4

  crushed

• cinnamon stick↗½
• garam masala↗1 tbsp tbsp
• carrot↗400g g

  (3-4 carrots) peeled, half coarsely grated, half cut at an angle

• basmati rice↗300g g

  thoroughly rinsed

• hot vegetable broth↗600ml ml
• corianderlarge bunch of

  thinly sliced (with stems)

• cashews↗60g g

  toasted and chopped

Step-by-step instructions

1. 1

   Heat the oil in a large pot with a tight‑fitting lid. Sauté the onion with a pinch of salt over medium heat for 10‑15 minutes until golden and crisp. Remove it with a slotted spoon and drain on a paper towel, leaving the oil in the pot.

2. 2

   Add half the ginger, half the chilies, all the garlic, the spices and both types of carrot to the pot and sauté for 6‑8 minutes until the carrot pieces begin to brown. Add the rice, stir quickly, then pour in the broth, a handful of coriander, a pinch of salt and ground black pepper. Bring to the boil, and as soon as it starts bubbling, reduce the heat to the lowest setting, cover and cook for 12‑15 minutes.

3. 3

   Meanwhile, place the remaining ginger and green chilies, most of the cashews and most of the remaining coriander in a small blender with 50 ml of water. Blend until smooth, adding another 2‑3 tbsp water if needed to achieve a pourable sauce.

4. 4

   When all the liquid has been absorbed and the rice is tender, fluff the grains with a fork. Drizzle with the coriander chutney, sprinkle with the fried onion, the remaining coriander and the leftover cashews before serving.