Tomato cashew and coconut pilau recipe

Wash the rice (350 g) in a few changes of cold water until the water runs clear. Cover with more water and set aside to soak.

Place half of one of the sliced onions (2) in a bowl with ½ tsp salt and squeeze over the juice of 1 lime (1). Set aside.

Heat a large, lidded shallow casserole or frying pan over a medium heat. Add the remaining sliced onion and the cinnamon sticks (2) cook for 15-20 minutes, until soft and sticky. Stir in the garlic (4 cloves), ginger (1 tsp), tikka masala seasoning (1 tbsp) and cashews (100 g) and cook for 1-2 minutes, until fragrant. Add the tomatoes (350 g) and 1 tbsp water then cover and cook for 8 minutes, until the tomatoes have started to break down.

Drain the rice and add to the pan with the coconut milk (1 tin). Rinse the tin out with 200ml water and add this too, along with 1 tsp salt. Bring to the boil, then cover, turn the heat down and simmer for 12 minutes without lifting the lid. Turn off the heat and allow to stand, covered, for a further 10 minutes until all the liquid has been absorbed.

Serve with the yogurt (4 tbsp), quick-pickled red onions, coriander (1 handful) and the remaining lime (1), cut into wedges.