Fill a large pan with water and bring to a boil, tip in a teaspoon of salt. Add turmeric and cinnamon.

Pour in the rice, stir once and return to a boil. Turn the heat low, boil uncovered, without stirring for 10 minutes. The rice should be tender, al dente. Drain it and set aside.

In the meantime saute onions, cardamom, and cumin in the oil until golden.

As soon as the onions are transparent and fragrant, add the cooked rice and cook for about 3 to 5 minutes, combining the onions well.

Toss the sultanas and cashews in and warm rice and top with chopped cilantro to taste.