Indian fried rice with cashews


  • 350g basmati rice
  • 1 cinnamon stick
  • 4 cloves
  • 4 curry leaves
  • 4 cardamom pods
  • 1 tsp turmeric
  • 1 tsp Sea salt
  • 2 tbsp rapeseed oil
  • 1 knob butter
  • 1 red chilli, deseeded and finely chopped
  • 75g cashew nuts
  • 2 eggs
  • 6 spring onions, trimmed and finely sliced
  • Freshly ground black pepper


  • Soak the rice in cold water for 5 minutes, then rinse well.
  • Bring 600ml water to the boil, add the rice, cinnamon, cloves, curry leaves, cardamom, turmeric and salt and mix well.
  • Bring back to the boil, cover and simmer for 10-12 minutes until the water has been absorbed, until just cooked with a bite.
  • Remove from the heat and leave for a further 5 minutes.
  • Add the oil and butter to a wok, over a medium heat, add the chilli and cashew nuts and stir fry for a minute, then add the beaten eggs and cook until the eggs are set.
  • Add the cooked rice and spring onion, mix well and taste, season with black pepper.
  • Serve immediately with the chicken.