Prep time: 10 mins
Cook time: 25 mins
Serves: 4-6

Ingredients:

1 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp grated ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground Ceylon Turmeric powder
1 cup basmati rice, rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 1/2 cups chicken or vegetable broth
1/2 cup coconut milk (optional)
1/4 cup chopped cashews (optional)
1/4 cup raisins (optional)
Salt to taste
Chopped fresh cilantro, for garnish (optional)

Method:

Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, cumin, coriander, and Ceylon Turmeric powder. Cook for an additional minute until fragrant.
Add the rinsed basmati rice, diced tomatoes, and broth. Bring to a simmer.
If using, stir in coconut milk, cashews, and raisins. Season with salt to taste.
Cover and simmer for 15-20 minutes, or until the rice is cooked through and fluffy.
Garnish with chopped fresh cilantro before serving (optional).