Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Basmati rice; washed and soaked |
| \N \N | ; for 30 minutes |
| 2 ounces | Ghee or unsalted butter |
| 1 teaspoon | Cumin; (shahi jeera) |
| 6 \N | Green cardamom pods |
| 1 \N | 2 inch piece cinnamon stick; halved |
| ½ teaspoon | Salt or to taste |
| 1 tablespoon | Broken cashew pieces |
| 16 \N | Floz water |
Drain the rice thoroughly and set aside. Melt the ghee or butter in a heavy-based, non-stick saucepan over a medium heat. Split the tops of the cardamom pods to release the flavour, then when the fat is hot add the cumin, cardamom and cinnamon and stir-fry for 15-20 seconds.
Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes, then add the water. Bring to the boil and allow to boil steadily for 1 minute.
Reduce the heat to low, cover the pan tightly and cook for 10-12 minutes.
Remove the pan from the heat and allow to stand for 10-15 minutes. Fork through the rice and serve.
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