Carrot Rice with Cashew Nuts Recipe

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Basmati Rice – 1 cup, cooked and cooled
Onions – 1/4 cup, finely sliced
Carrots – 1 cup, shredded
Cumin Powder – 1/2 tsp
Salt – 1 tsp
Cashew Nut Halves – 1/4 cup, roasted

For the Tempering:
Ghee – 2 tblsp
Bay Leaf – 1
Cinnamon – 3 one inch sticks
Cumin Seeds – 1 tsp

1. Put the ghee over medium heat in a frying pan.
2. When the ghee is hot add bay leaf and cinnamon.
3. Stir fry for a minute.
4. Add the cumin seeds and stir fry for one more minute.
5. Add the onions and 1/2 cup of carrots.
6. Stir fry for 2 minutes.
7. Mix in cumin powder and salt.
8. Add the cooked rice and mix the seasonings gently into it.
9. Add cashew nuts and the remaining 1/2 cup of carrots.
10. Toss gently to mix.
11. Serve.

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