Instructions: Cover the rice in cold water, and strain it through a sieve; repeat until the water runs clear; cover with clear cold water, and soak for 30 minutes. Let rice drain through a sieve and then sit an additional 30 minutes.

In a large, heavy-bottomed saucepan, melt butter over medium-low heat, and saute the cloves, onions, and cinnamon until the mixture begins to brown, about 6 to 8 minutes.

Add the rice, chicken stock (just enough to cover the rice), and salt; bring to a boil. Cover tightly, and simmer over low heat for 15 minutes, or until the rice is tender and fluffy. Mix in the cashews and the golden raisins just before serving.

Makes 4 servings.

Cuisine: "Indian"

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