1. Heat oil in a large pan, then add mustard and cumin seeds. Once they pop, add cardamom, dried chilli, cinnamon and cloves, followed by pepper and turmeric and fry till fragrant. Add ginger, garlic, onion and green chilli and fry till onion is soft.
  2. Add rice and fry till rice is translucent. Then, add stock, tomatoes, carrots, cauliflower and long beans. Bring to a boil, cover pan and cook on low heat for 20 minutes. Add garden peas, cover the pan and turn off heat. Leave for 10 minutes, then garnish with raisins, nuts and coriander.