Heat oil over medium-high heat in a pan or skillet.

Add the onion and sauté, stirring often, until tender and golden.

Turn heat to medium, add your vegetables, garlic and ginger, and cook 4-5 minutes.

Add spices and bay leaf, and stir one minute, toasting the spices.

Now add the basmati rice, and sauté for one-minute stirring.

Next add stock and salt.

Top with chickpeas and raisins.

Bring to a simmer over high heat, then lower heat to low.

Now simmer on low 25-30 minutes or until the rice has soaked up the liquid.

Fluff up with a fork and top with the toasted cashew and cilantro.