Wash and clean the rice. soak it in water for about 15 - 20 minutes.

In a non-stick dish, heat the ghee.

Add the cinnamon, bay leaf, cloves and cardamom. stir till they splutter and release their flavour into the ghee.

Add the cashews, and stir till lightly browned.

Add the mixed frozen vegetables (carrots, peas, beans & corn is what i use) and stir till coated with the ghee, about 2 minutes.

Add the drained rice, and fry it in the ghee for about 1 minute. the rice should take on a pale creamish colour, and all the moisture should evaporate.

When the rice looks well 'fried', add the water and bring to the boil.

When it reaches the boil, cover and reduce the heat to a simmer. the rice will cook in its own steam - about 15 minutes.

Check the rice after 15 minutes, the moisture should be completely evaporated (and the rice shouldn't be burned at the bottom!)

Turn off the heat and let the rice rest, covered, for about 8 - 10 minutes.

Transfer to a serving platter, and serve with your choice of curry.