Pilau Rice with Cashew Nuts

Ingredients:

600g Basmati rice, wash and drain
4 tbsp ghee

for frying:
1 (4cm) stick cinnamon
4 cloves
4 cardamoms

grind to a fine paste:
1 pc (size of a walnut) ginger
3 cloves garlic

3 tbsp plain yoghurt
water, equal in volumn to the amount of rice used
5 tbsp evaporated milk
salt to taste
1 tbsp rose water
120g cashew nuts, fry in ghee and set aside for garnishing


Method:

Heat ghee, add ingredients for frying and ginger-garlic paste. Fry till fragrant, then add yoghurt, water, evaporated milk, salt and rose water and bring to the boil. When boiling, add rice and continue boiling. When rice is drying, reduce heat. Keep pot covered and cook over low heat. When fragrance emits from pot, stir to turn rice over. Cover pot and cook for another 5 minutes, then sprinkle cashew nuts over top.