In a heated pan, dry roast the cumin seeds and raw cashewnuts until you get the aroma, taking care not to burn the spices.
After a couple of minutes, throw in the sliced onion and bay leaves and sauté for a min on high heat mixing thoroughly, turn down heat and a couple of tbsps if hot water and allow onions to cook and caramelise.
Add salt to taste if needed and mix in the rice.
Cover and cook on low heat for a couple of minutes. Turn off heat, leave covered until ready to serve.
TOP TIP: Cumin benefits: Digestion, weight loss, blood sugar and cholesterol control. Antioxidant rich bay leaf benefits: brings flavour and aroma to your dish.