Heat a saucepan with oil/ butter. Sauté the cashews for about 2 -3 minutes.
Then add all the spices – cumin, cinnamon stick, bay leaf, curry, cardamom and paprika, stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes
Stir in rice , cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt and bring to a boil.
Reduce heat, cover and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed. Fluffy, remove cinnamon stick, bay leaf and serve