1/4 c. salad oil
1/2 c. sliced onions
1/4 c. raw cashews
1/4 c. raisins
1 c. long grain rice
2 1/4 c. water
1 1/2 tsp. salt
1 tsp. ground ginger
1 tsp. cumin
1/2 tsp. cayenne pepper
1 cinnamon stick
3 whole cloves
2 cardamom seeds, grounded
1 (10 oz.) pkg. frozen peas, cooked and drained

In 10 inch skillet, heat oil. Add onions. Saute until golden. Remove with slotted spoon and drain. In same skillet, add cashews. Add raisins and cook until puffy. Remove and drain. To skillet, add rice and saute until golden brown. Add water and next 7 ingredients. Heat to boiling. Reduce heat. Cover and cook 20 minutes or until liquid is absorbed. Stir in peas. Arrange rice mixture on platter. Top with onions, cashews, and raisins.