Photo by Vinita Punjabi
Drain and rinse the rice.
In a blender, blend the mint, coriander, ginger, garlic, garam masala, chillies and half the onion to a fine paste. In a rice cooker or pan, add the paste and bay leaves and let it cook for a couple of minutes. Add cloves, cardamom, cinnamon, the vegetables & cook for a couple more minutes. Add rice & salt. Mix well, so that the rice is coated with the spices. Add water, cover with the lid and cook until the water is all absorbed. Fluff up the rice with a fork and transfer to serving platter.
In the same pan, ‘fry’ the remaining sliced onion with a little water until it turns translucent & brown.
Garnish the rice with the onions and cashew nuts.