Preparation / Directions:
Preheat the oven to 350 degrees. Drain the water from the soaked rice and add 3-1/2 c. of fresh water. Bring the rice to a boil and add half of the garam masala powder, salt and half the cumin seeds. Cook the rice until it is almost done. Drain the water if there is any left.
Heat the oil in a pan. Add cumin seeds and saut‚ until it begins to crackle. Add onions and saut‚ until golden brown. Add ginger paste, garlic paste and the red chili powder. Stir for 15 seconds. Add 3/4 c. water and yogurt. Now add lemon juice, milk and the rest of the garam masala. Adjust the seasonings, if desired. In a pot which can be tightly covered, put one layer of rice, and some milk with saffron and mint with cashews. Then sprinkle some more of the saffron milk and mint and cashews. Make three layers and put a tight lid. Put the sealed pot in a preheated oven for 20 minutes. Before serving, open the lid and sprinkle some cilantro.
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