BBC Good Food Podcast: Rukmini Iyer's Cashew Nut Pulao Rice

In this episode of the BBC Good Food Podcast, Rukmini Iyer shares her recipe for cashew nut pulao rice. This fragrant and flavorful dish is perfect for a special occasion or a weeknight dinner.

Ingredients:

* 1 cup basmati rice
* 1 tablespoon vegetable oil
* 1 teaspoon cumin seeds
* 1 teaspoon black mustard seeds
* 1 teaspoon fenugreek seeds
* 2 dried red chilies, broken into pieces
* 1 large onion, finely chopped
* 1 green bell pepper, finely chopped
* 1 carrot, finely chopped
* 1 cup cashew nuts
* 1 teaspoon ground turmeric
* 1 teaspoon ground coriander
* 1/2 teaspoon red chili powder
* 1 teaspoon garam masala
* 1 cup plain yogurt
* 1/2 cup water
* Salt to taste

Instructions:

1. Rinse the rice several times in cold water until the water runs clear.
2. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the cumin seeds, black mustard seeds, and fenugreek seeds. Cook, stirring constantly, until the seeds begin to splutter.
3. Add the red chilies, onion, green bell pepper, and carrot. Cook, stirring frequently, until the vegetables are softened.
4. Add the cashew nuts, turmeric, coriander, red chili powder, and garam masala. Cook, stirring constantly, for 1 minute.
5. Add the yogurt and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Add the rice and salt to taste. Stir well.
7. Cover and cook for an additional 15 minutes, or until the rice is cooked through and the liquid has been absorbed.
8. Remove from heat and let stand, covered, for 5 minutes before serving.

Tips:

* For a richer flavor, use ghee instead of vegetable oil.
* If you don't have any plain yogurt, you can use sour cream or buttermilk instead.
* To make this dish vegan, omit the yogurt and use a plant-based milk instead of water.
* Cashew nut pulao rice is a versatile dish that can be served with a variety of sides. Some popular options include raita, pickle, or papadum.

Enjoy this delicious and flavorful cashew nut pulao rice recipe from Rukmini Iyer!