3 tbsp. vegetable oil or butter
3/4-1 c. raw cashew nuts or other nuts
1/2 c. finely chopped onion
1 tsp. finely chopped fresh ginger
1 tsp. finely chopped fresh hot green chili
2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/4 tsp. fennel seed
3 whole cloves
2 cardamom seeds, peeled
1 bay leaf
Few sm. pieces cinnamon sticks
1 c. long grain or Basmati (Indian) rice
2 tsp. fresh coriander leaves, finely chopped
Fresh lime juice (optional)
1 c. vegetables (carrot, green beans, potato, green peas, bell pepper), cut into sm. pieces or substitute frozen mixed vegetables, thawed
1 1/2 tsp. salt
2 1/4 c. water

In a heavy pan, heat the oil on medium heat; fry the nuts until they turn golden brown in color. Remove from pan and set aside.

Brown onion; stir in ginger, garlic and green chili. Then stir in cloves, cardamom, bay leaf and cinnamon. Stir in coriander, cumin and turmeric powders and vegetables. Fry for 2 minutes. Add rice and salt; stir it well for 1 minute. Add water and increase heat. Boil it for 3 minutes and reduce heat to low; cover. After 15 minutes, stir it well and cover again. Cook for about 30 minutes and turn off heat; let it stand for 20 minutes without removing cover.

Remove from heat. Remove bay leaf, cinnamon sticks and 3 cloves. Stir in fried nuts and chopped coriander leaves. Sprinkle with lime juice according to taste.