Basmati Rice Salad

• 2 cups basmati rice, rinsed until water runs clear and drained well
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, chopped
• 1 cinnamon stick
• 1 bay leaf
• 2 cloves
• 1 cardamom pod
• 1/2 teaspoon cumin
• 3 1/2 cups boiling water
• 1/2 cup golden raisins
• Salt and freshly ground pepper
• 1/2 cup cashews

1. Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft.
2. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute.
3. Add the boiling water and raisins and season with salt and pepper to taste.
4. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes.
5. Remove from heat and let sit 10 minutes.
6. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste.
7. Serve at room temperature.

basmati rice, vegetable oil, onion, garlic, cinnamon, bay leaf, cloves, cardamom, cumin, boiling water, golden raisins, salt, cashews

Taken from www.foodnetwork.com/recipes/bobby-flay/basmati-rice-salad-recipe.html (may not work)