1 1/4 Cups Basmati Rice	4 Cardamon Pods (optional)
1 Onion, Chopped	2 Cups Stock (vegetable) Or
1 Garlic Clove, Crushed	-Chicken Stock
1 Large Carrot, Coarsely Grated	1 Bay Leaf
2 Tbsps Sunflower Oil Or Olive Oil	Salt And Ground Pepper
1 Tsp Cumin Seeds Or 1/2 Tsp	1/2 Cup Unsalted Nuts (almonds),
-Ground Cumin	-Chopped
2 Tsp Ground Coriander	Fresh Parsley Or Coriander To
2 Tsp Black Mustard Seeds	-Garnish
-(optional)

1. Wash rice either by traditional Indian method (for light, fluffy grains basmati rice is best rinsed before cooking to remove any surface starch). The traditional method is to put the rice into a large bowl of cold water. Swirl the grains around with your hands then tip out the cloudy water. (The rice will quickly sink to the bottom). Repeat this action about five times. Ideally, leave the rice soak for 30 minutes in the last rinsing water. This ensures a lighter, fluffier grain.)
2. In a large shallow pan, gently fry the onion, garlic and carrot in the oil for a few minutes.
3. Sir in the drained rice and spices and cook for a further minute or two so that the grains are coated in oil.
4. Pour in the stock, add the bay leaf and season well. Bring to a boil, cover and simmer very gently for about 10 minutes.
5. Remove from the heat without lifting the lid---this helps the rice to firm up and cook further. Leave for about 5 minutes.
6. If the rice is cooked, there will be small holes in the centre. Discard the bay leaf and cardamon pods.
7. Stir in the nuts and check the seasoning. Scatter the mixture with the chopped parsley or coriander. This whole dish can be made ahead and reheated.