Method

• 1.
  Wash and rinse rice three times or until the water runs clear. To cook the rice, heat oil in a large saucepan with a tight-fitting lid over medium-high heat. Add carrot, almonds and sultanas and cook, covered and stirring occasionally, for 3-5 minutes until carrots are just soft and sultanas plump. Use a slotted spoon to transfer carrot, almonds and sultanas to medium bowl. Add sugar and cardamom to mixture and stir to combine, then set aside.
• 2.
  Heat same saucepan over medium-high heat (you want to use the leftover oil to retain the flavour from the carrot, almond and sultana mix). Add onion and cook, stirring occasionally, for 5-8 minutes until golden brown. Add 1 cup (250ml) water and chicken stock powder and stir. Reduce heat to medium and simmer, stirring occasionally, for 5-8 minutes until onion is glossy and saucy.
• 3.
  Add rice and remaining ingredients and stir well to coat grains. Cover with cold water to the first joint line of your index finger and bring to a simmer, then cover with lid, reduce heat to low and cook, untouched, for 15 minutes or until rice is pillowy and all liquid has been absorbed (rice will still look a little wet at this stage).
• 4.
  Turn off heat and cover lid with a layer of foil. Allow rice to stand and steam, untouched, for 15 minutes. Serve rice on a large plate and garnish with carrot, almond and sultana mix.