Basmati Rice Recipe- Chana Dal & Cashew Flavored Indian Pilau

Last Updated on 2 months by Neha Deshmukh

Basmati Rice Recipe: Chana Dal & Cashew Flavored Indian Pilau

Hey everyone! If you’re anything like me, a good pilau is comfort food defined. This particular recipe is extra special – it’s a fragrant, flavorful basmati rice dish studded with chana dal (split chickpeas) and crunchy cashews. I first made this for a family gathering and it was gone in minutes! It’s become a regular request ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a complete meal in itself, packed with flavor and texture. The chana dal adds a lovely nutty taste and a bit of protein, while the cashews give it a satisfying crunch. Plus, the aromatic spices… oh, the spices! It’s relatively easy to make, especially with a pressure cooker, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to create this delicious pilau:

• 1 cup basmati rice
• 2 tablespoons oil (vegetable, canola, or ghee)
• 1 bay leaf
• 3-4 green cardamom pods, lightly crushed
• 3 cloves
• 1 inch cinnamon stick
• ¾ teaspoon mustard seeds
• 1 teaspoon chana dal (split chickpeas)
• 6-7 cashews
• 1 medium red onion, finely chopped
• 1 green chili, slit lengthwise (adjust to your spice preference!)
• 6-7 curry leaves
• 1.5 teaspoons ginger-garlic paste
• 4 medium tomatoes, chopped
• 1 teaspoon salt (or to taste)
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ½ teaspoon coriander powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon red chili powder
• 1.5 to 1.75 cups water
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few tips to make this pilau truly shine:

• Basmati Rice Variety: I prefer aged basmati rice for the best fluffy texture. It’s worth the splurge! Look for grains that are long and slender.
• Chana Dal’s Nutritional Benefits: Chana dal isn’t just about flavor. It’s a great source of protein and fiber, making this pilau a bit more wholesome.
• Cashew Quality: Use good quality cashews – they really make a difference in the final crunch.
• Regional Spice Blend Variations: Feel free to adjust the spices to your liking! Some families add a pinch of cumin powder or a dash of kasuri methi (dried fenugreek leaves) for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. Then, soak it in enough water for 20-25 minutes. Soak the chana dal separately for about 10 minutes, then drain both. This helps the rice cook up fluffy and the dal gets tender.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the bay leaf, cardamom, cloves, cinnamon stick, and mustard seeds. Sauté for about 30 seconds, or until the mustard seeds start to splutter – that’s when you know the flavors are releasing!
3. Add the soaked chana dal and cashews to the pressure cooker. Cook for a few minutes, stirring occasionally, until the cashews are lightly browned. Be careful not to burn them!
4. Now, add the chopped onions, green chili, and curry leaves. Cook until the onions soften and turn translucent, about 5-7 minutes.
5. Stir in the ginger-garlic paste and cook for another minute, until fragrant. This is where your kitchen will start to smell amazing.
6. Add the chopped tomatoes and salt. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down into a soft pulp.
7. Time for the spices! Add the turmeric, garam masala, coriander powder, black pepper, and red chili powder. Cook for just a minute, stirring constantly, to prevent them from burning.
8. Add the drained rice to the pressure cooker and mix well, ensuring that all the grains are coated with the tomato masala.
9. Pour in 1.5-1.75 cups of water. The amount of water depends on the type of rice and your desired texture. I usually go with 1.6 cups for perfectly fluffy pilau.
10. Close the pressure cooker lid and cook for 2 whistles on medium heat. Then, reduce the heat to low and cook for another 2 minutes.
11. Let the pressure release naturally. Once the pressure is released, open the lid carefully and fluff the rice with a fork. Garnish generously with fresh cilantro.

Expert Tips

• Don’t overcook the rice! Overcooked rice will be mushy.
• Adjust the water: If you prefer softer rice, add a little more water. For firmer rice, use less.
• Toast the spices: Briefly toasting the spices in oil enhances their flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the ghee and use vegetable oil instead.
• Adjusting Spice Level: Reduce or omit the green chili and red chili powder for a milder flavor. My friend, Priya, makes it super mild for her kids!
• Festival Adaptations – Diwali/Eid: Add a handful of golden raisins and a sprinkle of saffron strands for a festive touch.
• Using Different Rice Varieties: While basmati is traditional, you can experiment with other long-grain rice varieties like jeera rice (cumin rice).

Serving Suggestions

This pilau is fantastic on its own, but it also pairs beautifully with:

• Raita (yogurt dip)
• Dal Makhani (creamy black lentil dish)
• Vegetable Curry
• Grilled Chicken or Paneer Tikka

Storage Instructions

Leftover pilau can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• Is this recipe Gluten-Free? Yes, this recipe is naturally gluten-free!
• Can I make this Pilau in a pot instead of a pressure cooker? Absolutely! You’ll need to cook it covered on low heat for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
• What is the best type of rice to use for Pilau? Basmati rice is the traditional choice, but other long-grain varieties can work.
• How can I adjust the spice level of this recipe? Reduce or omit the green chili and red chili powder.
• Can I add vegetables to this Pilau? Yes! Peas, carrots, and beans are all great additions. Add them along with the tomatoes.

Enjoy this flavorful and aromatic pilau! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!