225g/8oz basmati rice

570 ml/1 pint hot water

1 cinnamon stick, 2 inches long,

    Broken into two pieces

4 whole cloves

¼ tsp saffron strands

45g/ 1 ½ oz ghee or unsalted butter

1 tsp ground cardamom

¼ tsp ground nutmeg

120g/4 oz caster sugar

60g/2 oz raw cashews, split into halves

40g /1 ½ oz seedless raisins or sultanas

Wash the rice and soak it in cold water for 30 minutes; drain thoroughly.  Place the water, cinnamon, cloves and saffron in a saucepan and heat until boiling.  Cover and leave to stand for 15 minutes.

Heat a large pan, add the ghee or butter and then add the rice.  Fry for 3-4 minutes until it begins to look fairly dry.  Stir frequently. 

Add the cardamom and nutmeg, stir and mix well.  Add the sugar and the spiced liquid; then stir until the sugar is dissolved.  Stir in the cashews and the raisins or sultanas. 

Cover ands simmer gently for 10-12 minutes, and then stand off the heat for a further 2-3 minutes.  Fork through the rice, remove the cinnamon and cloves and serve.