Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Basmati rice -- washed and soaked
                        -- for 30 minutes
   2      ounces        ghee or unsalted butter
   1      teaspoon      cumin -- (shahi jeera)
   6                    green cardamom pods
   1      2 inch piece  cinnamon stick -- halved
     1/2  teaspoon      salt or to taste
   1      tablespoon    broken cashew pieces
  16                    floz water

Preparation:

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.