Cook the rice and set aside.
First up, make the mint sauce. In a blender I made a paste out of the mint leaves, ginger and garlic pastes. Add a little water to help make it smooth.
In a nonstick pan, I heated some ghee, and roasted the cashews. Once it was roasted, I removed it and drained it on a kitchen paper towel.
Next add the sliced onions, and fry it until its crispy. Remove from the pan and set aside.
Add a little bit more ghee if needed. Add the cumin seeds, bay leaf and cinnamon stick to the pot.
Give it a couple of minutes and add the whole onion that you sliced. Once the onions start to soften, add the mint paste.
Season with salt and let it cook for another couple of minutes.
Slowly add the cooked rice to this pot and gently fluff it so that the mint sauce evenly covers the rice.
Transfer to a serving platter and garnish with the roasted cashews and onions.
This goes great along with a veg or non-veg curry and raita.
