Heat oil in a pan and saute the masala in it and then add the sliced onion to it.
Now add the tomatoes and saute until soft.
Then add the finely sliced vegetables and saute for another 5 mins.
Add the basmati rice and salt and mix well.
Let it cook until tender.
Add the lemon juice.
Lightly fry the cashews and kismish and mix to the rice.
Heat oil in a pan and melt the sugar. Add a few tablespoons of the prepared rice and mix well.
Garnish the rice with this.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.