INGREDIENTS

INSTRUCTIONS

Cover the rice in cold water, and strain it through a sieve; repeat
until the water runs clear; cover with clear cold water, and soak for
30 minutes. Let rice drain through a sieve and then sit an additional
30 minutes. In a large, heavy-bottomed saucepan, melt butter over
medium-low heat, and saute the cloves, onions, and cinnamon until the
mixture begins to brown, about 6 to 8 minutes. Add the rice, chicken
stock (just enough to cover the rice), and salt; bring to a boil.
Cover tightly, and simmer over low heat for 15 minutes, or until the
rice is tender and fluffy. Mix in the cashews and the golden raisins
just before serving. Makes 4 servings.
Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 494 Calories (kcal); 20g Total Fat; (33% calories from
fat); 9g Protein; 80g Carbohydrate; 31mg Cholesterol; 1601mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit;
3 1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Ismail Merchant
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