Step 1

In a large bowl, wash the rice well: fill up the bowl with water to cover the rice, mixing the rice well with your hands and draining the water, repeat a few (3-times until the water is almost clear. Cover the rice with more clean water and allow to soak while you prepare the other ingredients.

Step 2

In a large sauce pan with a well fitting lid, heat the oil on medium heat and add the onions. Cook the onions, stirring often until they start to caramelize and turn brown.

Step 3

Add the grated carrots and stir fry for a few minutes till the carrots start to soften.

Step 4

Add the raisins, cashews, 1/2 tsp garam masala, black pepper, 1 Tbsp brown sugar, 1/2 tsp salt. Mix well to combine and cook for a few minutes to heat through. The raisins should start to swell up and the sugar will start to caramelize. Remove the carrot mixture from the pan into a bowl and set aside. Return the pan to the stove and move on to the rice.

Step 5

Drain and discard the water the rice was soaking in and place the rice into the pan.

Step 6

Add a splash of oil (about 1 tbsp), 4 cups broth, chickpeas, 1 tsp salt, 3 whole black peppercorns and bring to a boil until the water has almost evaporated.

Step 7

Once the water has almost disappeared, add the carrot mixture in a layer on top of the rice. Cover and turn the heat down to low to allow the rice to steam for 10 minutes. Do not lift the lid while the steam is building. This will allow the flavours to really come together and the rice to cook through.

Step 8

Just before serving the rice, sprinkle with slivered almonds, and chopped fresh cilantro. Best served warm with BBQ kebabs or a curry! Enjoy!