Yellow Rice goes well with dry chicken curries, chutneys and sambols.
2 cups (500 g) Basmati rice, washed and drained
½ teaspoon ground turmeric
1 cinnamon stick, splintered
4 cardamom pods, broken open
2-3 tablespoons ghee or butter
1 large onion, cut in half across then finely sliced lengthwise
¼ cup (65 g) raw cashew nuts
¼ cup (65 g) raisins
Put the rice in a saucepan with about 2 in (5 cm) of coconut milk. Add the turmeric, cinnamon stick and cardamom pods, stir, and cook according to the evaporation method, stirring occasional to prevent the rice from sticking to the bottom of the pan.
When the rice is cooked, heat the ghee or butter in a pan and fry the onion and the cashew nuts until they are golden brown, adding the raisins and frying them until they puff up. Sprinkle the nuts and raisins on top of the rice and serve.