1 c. uncooked long grain rice
3/4 c. mixed vegetables
3 whole pods cardamom
2 bay leaves
4 tbsp. butter
8 cashew halves
Salt to taste (approximately 1/2 tsp.)
1 1/2 c. water
1/8 tsp. ground cinnamon
1/4 tsp. cumin seeds (if available)
1/8 tsp. ground cloves

Wash rice in a colander until water runs clear. Soak approximately 2 hours. In a 2 to 3 quart saucepan, heat butter over moderate heat. Add cumin seeds, bay leaves, cardamom pods, and cashews. Fry and stir 1/2 minute. Add salt. Stir in rice and mix well. Add vegetables and water. Stir frequently and bring to a boil over high heat. Add cinnamon and cloves. Reduce heat. Cover and cook for 20 minutes until rice and vegetables are tender and water is absorbed. Serves 3 to 4 as a side dish.