Cashew & Shrimp Rice

1. 1

   Heat 2 tbsp oil in a pan and add the cumin seeds.

2. 2

   When they're sizzling, add the onion and fry until translucent.

3. 3

   Add the tomato, ground coriander, cashews, chili and a pinch of salt and stir-fry for 30 seconds.

4. 4

   Add the rice and stir-fry for a further 30 seconds.

5. 5

   Pour in 7/8 cup water and bring to the boil.

6. 6

   Turn the heat down very low, cover and cook for 15 minutes Stir in the shrimp for the last few minutes to heat through then serve sprinkled with fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.