8 c. Minute Rice (can substitute long grain if feeling confident)
Cans of chicken broth (as needed to cook rice in place of water)
1/3 c. oil
2 c. onion, chopped
2 cardamoms
2 cloves
2 bay leaves
1/8 tsp. turmeric
1/2 c. cashew nuts, chopped
2 hard boiled eggs, crumbled
1/2 c. raisins
1 c. carrots, grated
1 box frozen peas, cooked
8 strips bacon, fried & crumbled
1 c. potatoes, grated, rinsed, dried & deep fried

Cook rice according to directions on box, using canned chicken broth in place of water (do not add butter or salt). Add 1 clove, 1 cardamom and 1 bay leaf while cooking rice. Fry onions, 1 cardamom, 1 clove, 1 bay leaf, 1/8 teaspoon turmeric and cashew nuts. When the onions are golden brown, add cooked peas, carrots and raisins; reduce heat. Stir rice into this until all grains are tinged yellow. Cover; keep warm, being careful not to burn rice. Just before serving, top rice with bacon, egg and deep fried potato.