Brown pilau rice

2. In the pan heat up the oil. Lightly fry the onion for five minutes - remove half the onion to use later - add the cloves, cardamom seeds, cinnamon, cumin seeds, turmeric and raisins and lightly fry these ingredients for one minute.

3. Add the semi-cooked rice and stir round.

4. Add a further 250ml boiling water, bring back to the boil, fit the lid, turn down to a simmer, and cook for a further 20 minutes.

5. Turn out into a serving dish.

To garnish, fry the cashew nuts (taking care not to burn them as they brown very quickly), add the remaining fried onion to warm up and top the rice with the mixture. Chop a generous amount of the fresh coriander and garnish.