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90 g (3 oz) semi-dried apricots, chopped
250g (8 oz/ 1/3 cups) long grain brown rice
3 tablespoons sunflower oil
60g (2oz/ 1/3 cup) cashew nuts
1 onion, chopped
I teaspoon cumin seeds
3 teaspoons curry powder
90 ml (3 floz/ ½ cup) orange juice
60 g (2oz/ 1/3 cup) raisins
salt and pepper
coriander sprigs, to garnish


Put chopped apricots in a bowl, pour over sufficient boiling water to cover and leave to soak for 45 minutes.
Meanwhile, cook rice in boiling salted water for 40 minutes until tender.
Heat the oil in a frying pan, add cashew nuts and fry until golden.
Remove with a slotted spoon and drain on absorbent kitchen paper. Add onion to pan and cook over a medium heat for 3-4 minutes. Stir in cumin seeds and curry powder and cook for 2 minutes. Pour in orange juice and simmer for 1 minute. Remove from heat.
Drain rice, rinse under cold running water, then drain again. Put Into a large bowl, add the warm curry sauce and mix well.
Drain apricots and stir into rice with nuts and raisins. Season with salt and pepper. Allow the salad to stand for at least 2 hours before serving to allow flavours to mingle. Serve garnished with sprigs of fresh coriander.
Posted By: mahwish, lahore

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