|3||tablespoons canola oil|
|2||teaspoons curry powder|
|½||teaspoon ground cardamom|
|¼||teaspoon ground cinnamon|
|Salt and pepper, to taste|
|1½||cups basmati rice|
|3||cups chicken stock, heated to boiling|
|1||cup whole roasted cashews|
|⅓||cup fresh cilantro, roughly torn|
|¼||cup fresh dill, roughly torn|
|1||bunch scallions (white and light green parts only), chopped|
1. In a large, flameproof casserole over medium-high heat, heat the oil. When it is hot, add the butter. Cook the onions, stirring often, for 8 minutes or until softened. Add the curry powder, cardamom, cinnamon, salt, and pepper. Cook, stirring, 2 minutes more.
2. Add rice and stir well. Add the boiling stock and turn the heat to medium-low. Cook, uncovered, for 25 minutes (stir occasionally after 10 minutes), or until rice is tender.
3. Cover and set aside for 5 minutes. Add the cashews, cilantro, dill, and scallions. Stir well, taste for seasoning, and add more salt and pepper, if you like.