|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Cinnamon stick||1 , broken up|
|Long grain rice||2 1⁄4 Cup (36 tbs)|
|Raw cashews||5 Ounce, shelled|
1) Into a large saucepan, add the stock and 1 1/4 cups water with the chiles, cinnamon stick, salt, and butter.
2) Allow the liquid to a boil.
3) Mix in the rice and cashews, cover with lid tightly, and cook over moderate heat for 25 minutes, until the rice is just cooked through.
4) Serve hot with curd dip of your choice.