Indian Rice Pilaf

I've made this delicious rice pilaf too many times to count. The flavor is so good and definitely worth the extra effort. I usually serve it with a roasted pork tenderloin for Sunday dinner.

Indian Rice Pilaf
adapted from Turmeric N Spice

2 cups basmati (or jasmine) rice
3 tbsp ghee or olive oil
2 tsp cumin seeds
6 whole cloves
2 whole green cardamom pods or 1 black cardamom or 1/2 tsp powdered cardamom
1/4 tsp ground pepper
1 bay leaf
1/2 cup cashews, chopped
1/2 cup raisins, chopped
1 medium onion, finely chopped
3 cups water
2 tsp lemon juice
1 tsp salt

Soak the rice for 30-45 min in room temperature water.

Add ghee or olive oil to a non stick pot heated on medium heat. Add cumin seeds and cook for 30 seconds. Then add the cloves, cardamom, pepper, bay leaf, cashews, and raisins. Cook, stirring for a minute or two to allow some light browning on the cashews. Add the onions and cook for a few more minutes until translucent. Drain the water from the rice and add to the pot. Cook for a few minutes, stirring occasionally. Then add 3 c. water, lemon juice, and salt. Stir and bring to a boil on high heat. Once boiling, cover the pot and reduce the heat. Cook for 20-25 minutes until water is absorbed and rice is fluffy. Add more salt, to taste.