by samyak


  • 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


  • Wash the rice several times and let it soak for 30 minutes.
  • Let the rice drain through a sieve for about 30 minutes.
  • Heat the oil on a large skillet over medium-low heat and worked the onion until it is soft.
  • Add the drained rice, cinnamon stick, cloves, bay leaf, cashew and sultanas, and stir fry the mixture for 2 minutes over medium heat.
  • 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.
  • Remove bay leaf and cinnamon stick before serving

Submitted by: Mingma Lama