Mixed vegetable pilau (Subz mutter pulao)

Method

1. Wash the rice a few times under cold running water, then soak in abowl of cold water for 10 minutes.
2. Heat the ghee in a shallow, hob-safe casserole (one with atight-fitting lid). Add the cinnamon stick, bay leaves, cardamom and cloves and allow them to crackle for a minute or so, then add the cumin seeds. As the spices start to sizzle, immediately add the sliced onions and fry for 3-5 minutes until they begin to change colour.
3. Stir in the cauliflower and carrot, mix well, then reduce the heat and fry gently for 2-3 minutes. Add the turmeric, a good pinch of salt, the sugar and green chillies, then cook for another minute.
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4. Add the drained rice, then stir carefully to mix all the ingredients together. Be careful not to overwork the rice as the grains may break. After a minute or so, mix in the peas and raisins (see Make Ahead).
5. To finish, add 1 litre boiling water to the rice and vegetable mixture, then bring back to the boil in the casserole. Stir over a medium-high heat (gently, as too much vigour may break the rice grains).
6. When the water has nearly all been absorbed and you can see small holes on the surface of the rice, sprinkle over the coriander and mint, cover the pan with a tight-fitting lid and reduce the heat to low for 8-10 minutes. Sprinkle over the cashew nuts, then serve the rice with the curry.