Bitter lemon, mustard seed and garlic pullao from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani

Ingredients

• handful of unsalted cashew nuts, roasted in a dry frying pan
• 1 preserved lemon (use shop-bought), sliced into thin rounds
• 4 tablespoons sunflower oil
• 10 mint leaves, thinly sliced
• 5 garlic cloves, thinly sliced
• 1 tablespoon finely grated ginger
• ½ tablespoon coriander seeds
• 1 tablespoon brown mustard seeds
• 1 teaspoon cumin seeds
• 5-6 fresh curry leaves
• 2-3 dried red chillies
• ½ teaspoon black peppercorns
• 2 tablespoons full-fat Greek-style yoghurt
• salt, to taste
• 1 large red onion, thinly sliced
• 1 cinnamon stick
• 350 g (1½ cups) basmati rice, rinsed, then soaked in water for at least 30 minutes
• 5-6 cloves