| STEP 1: Heat the ghee or oil in a large saucepan, add the onion and dry gently for 3-4 minutes. |
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| STEP 2: Stir in the garlic, ginger, chilli powder, cumin seeds, curry powder or paste and rice. Cook gently for 2 minutes stirring all the times, until the rice is coated in the spiced oil. |
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| STEP 3: Pour in the boiling stock, stirring to mix. Add the tomatoes and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat, cover the pan and leave to simmer gently until the rice is almost cooked and most of the liquid is absorbed. |
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| STEP 4: Add the apricot or peaches, red bell pepper and peas to the rice mixure in the pan. Cover and continue cooking for a further 10 minutes. |
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| STEP 5: Remove the pan from the heat and leave to stand for 5 minutes without uncovering. |
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| STEP 6: Peel and slice the bananas. Uncover the rice mixture and toss with a fork to mix. Add the toasted nuts and sliced banana and toss lightly. |
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| STEP 7: Transfer the brown rice together with fruit and nuts to a serving platter. Serve hot. |
