Heat the oil in a large non-stick pan then add the cumin and coriander and fry for a few seconds.
Add the rice and turmeric and stir until thoroughly mixed.
Mix the oxo cube with the water then add to the rice.
Bring to the boil, cover the pan with a tight fitting lid and turn the heat down to low.
Cook for about 10 minutes, then remove from the heat. Keep covered.
Meanwhile, heat the remaining oil over a medium high heat, add the onions and fry until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
Add the cashews to the same hot oil and stir until browned. Remove with the slotted spoon and also drain on kitchen paper.
Stir the onions, nuts and chillies into the rice and serve.