Ingredients

• 1 1/2 cup uncooked Bashmati rice
• 2 Tbs. vegetable oil
• 1 medium onion, peeled and chopped
• 2 2-inch piece of cinnamon stick
• 2 whole cloves cashews
• 1 bay leaf
• 4 ounces of cashews
• 2 ounces sultans (golden raisins)
• 1 tsp. salt

Instructions

1. Wash the rice several times and let it soak for 30 minutes. 2. Let the rice drain through a sieve for about 30 minutes. 3. Heat the oil on a large skillet over medium-low heat and worked the onion until it is soft. 4. Add the drained rice, cinnamon stick, cloves, bay leaf, cashew and sultanas, and stir fry the mixture for 2 minutes over medium heat. 5. Add 2 cups of water to the pan with the salt and bring to boil, cover tightly. Turn the heat to low and simmer for 20 minutes, adding a little extra water during cooking if necessary, until the rice is tender and fluffy, and all the water is absorbed. 6. Remove bay leaf and cinnamon stick before serving

Submitted by: Mingma Lama