Curried Rice

100 g/4 oz polyunsaturated margarine
3 onions, peeled and finely sliced
2 teaspoons turmeric
4 €¢teaspoons curry powder
1 kg/2 lb long-grain rice
1.6 litres/23/4 pints chicken stock
12 peppercorns
4 whole cloves
8 cardamons pods, bruised
1 stick cinnamon
4 teaspoons salt
Garnish:
cashew nuts
225 g/8 oz cooked peas

Heat the margarine in a large heavy saucepan or flameproof casserole. Saute half the onions until golden brown, then add the turmeric and curry powder and stir well for a minute. Add the rice and fry for a few minutes, stirring, until golden in colour. Add boiling stock, peppercorns, spices, salt and remaining onions. Stir well, cover and cook over a gentle heat for about 20 minutes.

Turn off the heat and keep covered until ready to serve. A few minutes before serving, uncover the pan to allow the steam to escape. Huff up with a fork and garnish with nuts and peas.

SERVES 12