350g basmati rice
1 cinnamon stick
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
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 as a side with chicken or enjoy as a main with a little natural yoghurt.