Step 1

Add butter or ghee to mixer bowl with rice, cinnamon, cloves, cardamom seeds and mustard seeds.

Step 2

Cook 5 min/100°C or 212°F/speed soft/reverse/MC on.

Step 3

Pour butter, spices and rice into internal steaming basket and rinse mixer bowl roughly.

Step 4

Add 900 g or 31.7 oz water, turmeric and stock to mixer bowl.

Step 5

Put internal steaming basket in place.

Step 6

Put steaming trays in place with vegetables, cashews and sultanas.

Step 7

Cook for 18 min/steaming temp/speed 3/MC on or speed 4 for TMStir the rice occasionally.

Step 8

After cooking time, remove the vegetables to a thermal server pot. Check rice and keep cooking if needed.

Step 9

Remove the cinnamon and cloves and discard.

Step 10

Pour rice into thermal server pot with vegetables and gently combine.

Step 11

Don't drain the liquid stock completely, retain around 100 g or 3.5 oz.

Step 12

Add yoghurt, curry powder, garam masala and salt.

Step 13

Mix on 10 sec/speed 5.

Step 14

Pour over rice in thermal server pot.

Step 15

Garnish with coriander and lemon juice and let it sit, covered for 5 min before serving.