• 12 young carrots
  • olive oil
  • a large pinch garam masala
  • 2 onions, finely sliced
  • butter
  • 2 pods cardamom, broken open and seeds lightly crushed
  • a pinch saffron
  • 300g basmati rice
  • 450ml vegetable stock, hot
  • 60g flaked almonds, toasted


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the carrots in a little oil and a pinch of garam masala and season well, then tip them onto an oven tray and roast them for 15 minutes, or until they’re cooked through, then halve them lengthways.

  • STEP 2

    Meanwhile, fry the onions in oil until golden and meltingly soft. Add a knob of butter, stir in the cardamom and saffron and fry for a minute, then stir in the rice. Season well, then add the stock, bring to a simmer and put a tightly-fitting lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed. Stir through the carrots and sprinkle over the almonds.


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