Madhur Jaffreys recipe is fab:
long grain or basmati rice - measured to 15 fl oz in a jug
4 tbs oil
2 tbs raw cashew nuts
1 onion, sliced thinly
1 clove garlic finely chopped
1 tsp grated ginger
1/2 tsp finely chopped chilli
3/4 tsp garam masala
1tsp salt
1 1/2 pts hot veg stock
Rinse rice thoroughly & leave to soak in 1 3/4 pt water for 1/2hr, drain.
Preheat oven to 325F/170C/gas 3
Heat oil in heavy pan that can go in oven over medium - high heat, add nuts & fry for a few seconds, stirring constantly, until golden brown. Remove & drain on kitchen paper.
Put onion in oil, fry for 2-3 mins, until brown at edges. Add drained rice, garlic, ginger, chilli, garam masala & salt. Turn heat to medium low. Stir fry for 7-8 mins or until rice is translucent & well coated with oil.
Add heated stock, keep stirring & cooking on medium for 5-6 mins,. When top of rice begins to look dry cover with a well fitting lid (or foil plus a looser lid) and place in oven for 20-25 mins or until rice is cooked through. Remove pan from oven & leave covered to stand for 10 mins.
Remove rice gently with slotted spoon &place on warmed platter, break lumps up gently, garnish with cashew nuts.
HTH!