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1
For the masala, place all the spices in a small dry skillet on low heat. Cook gently, stirring occasionally, for 7 mins until the spices are toasted. Place spices in a spice grinder or mortar and pestle and grind to a powder.
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2
For the marinated vegetables, combine the yogurt, cayenne pepper, salt, turmeric, ginger, garlic, cardamom and lemon or lime juice in a large bowl. Stir in the masala. Add the vegetables and mix well. Marinate for 1 hour or refrigerate overnight.
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3
While vegetables are marinating, place the rinsed rice in a medium saucepan with the stock, 1 3/4 cups water, turmeric, salt, cloves, cardamom, cinnamon and bay leaf. Bring to a boil. Stir once; reduce the heat to low. Cover with a tight-fitting lid and cook for 7 mins until the rice is three-quarters cooked and most of the liquid absorbed.
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4
Preheat the oven to 350u00b0F. For the garnish, pat the onions as dry as you can with paper towels. Heat the oil in a medium skillet on medium heat. Fry onions until crispy.
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5
Lightly oil a large casserole or baking dish. Spoon a third of the rice into the bottom, spreading it to form an even layer (leave the spices and bay leaf in). Spread half the marinated vegetables on top and a third of the fried onion, mint and cilantro.
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6
Add another third of rice, spreading with the back of the spoon. Layer with the remaining marinated vegetables (and any marinade) and a third of the onion, mint and cilantro. Finish with the final third of rice, smoothing it over. Top with remaining mint, cilantro, onions and the cashews.
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7
Cover with a tight-fitting lid or two layers of foil. Bake for 1 hour. Serve with chutney or yogurt raita.
