Authentic Basmati Rice Recipe – Cashews & Raisins

Last Updated on 2 months by Neha Deshmukh

Authentic Basmati Rice Recipe – Cashews & Raisins

Introduction

There’s just something so comforting about a perfectly cooked pot of fragrant basmati rice, isn’t there? It’s a staple in Indian homes, and for good reason! This recipe is for a simple yet incredibly flavorful version – fluffy basmati rice studded with golden cashews and sweet raisins. I remember learning to make this from my nani (grandmother) and it instantly became a family favorite. It’s the kind of dish that feels special, but is actually so easy to whip up, even on a busy weeknight.

Why You’ll Love This Recipe

This isn’t just any rice recipe. It’s a little slice of Indian home cooking. You’ll love it because it’s:

• Flavorful: The whole spices infuse the rice with a beautiful aroma and taste.
• Easy: Seriously, it’s a straightforward recipe, perfect for beginners.
• Versatile: It pairs beautifully with almost any Indian curry or dal.
• Comforting: There’s something incredibly satisfying about a warm bowl of this rice.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup basmati rice
• 3 tablespoons ghee
• 15-18 cashews
• 1 tablespoon raisins
• 1 medium onion
• 1 cinnamon stick
• 2-3 green cardamoms
• 2-3 cloves
• 1 tej patta (Indian bay leaf)
• 1.5-2 cups water
• 0.5 teaspoon lemon juice (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Basmati Rice: I prefer aged basmati rice for the best texture and aroma.
• Ghee: Don’t skimp on the ghee! It adds a richness you just can’t replicate.
• Cashews: Use good quality cashews – they really make a difference in the final flavor.
• Onion: A medium-sized onion is perfect, but feel free to use a slightly larger one if you love that caramelized onion flavor.
• Spices: Whole spices are key here. They release their flavors slowly as they cook.

Basmati Rice Varieties

There are a few different types of basmati rice out there. You’ll commonly find:

• Traditional Basmati: Long-grain, known for its delicate aroma.
• Brown Basmati: A healthier option with a nuttier flavor and longer cooking time.
• Golden Basmati: Slightly shorter grain, cooks up a bit softer.

For this recipe, I recommend traditional basmati for the best results.

Ghee: Clarified Butter & Its Benefits

Ghee is essentially clarified butter, and it’s a cornerstone of Indian cooking. It has a beautiful nutty flavor and a high smoke point, making it perfect for frying and sautéing. Plus, it’s believed to have several health benefits in Ayurveda! You can easily make your own ghee at home, or buy it pre-made.

The Significance of Whole Spices in Indian Cooking

Whole spices aren’t just about flavor; they’re about aroma and tradition. In Indian cooking, we believe spices have medicinal properties too! Toasting them in ghee releases their essential oils, creating a complex and fragrant base for the dish.

Regional Variations in Rice Pilaf (e.g., Lucknowi Tehri)

Rice pilafs are popular all over India, with each region having its own unique twist. Lucknowi Tehri, for example, is a more elaborate rice dish with meat and potatoes. Jeera Rice (cumin rice) is another simple but delicious variation. This recipe is a great base for experimenting with different flavors!

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 water for 20-30 minutes. This helps the grains cook up fluffy.
2. While the rice is soaking, heat the ghee in a pan over medium heat. Add the cashews and fry until they turn golden brown. Then, add the raisins and cook until they plump up. Remove them from the pan and set aside.
3. In the same pan, add the cinnamon stick, green cardamoms, cloves, and tej patta. Sauté for a minute until fragrant. This is where the magic begins!
4. Now, add the sliced onion and sauté until it caramelizes to a beautiful golden brown. Patience is key here – don’t rush this step!
5. Drain the soaked rice and add it to the pan. Stir gently to coat the grains with the ghee and spices.
6. Pour in the water, add salt to taste, and the optional lemon juice. Bring the mixture to a simmer, then cover the pan and cook on low heat for 8-9 minutes.
7. Once the rice is cooked, turn off the heat and let it rest, covered, for another 5 minutes. This allows the steam to finish cooking the rice.
8. Finally, fluff the rice with a fork and garnish with the fried cashews, raisins, and a sprinkle of fresh herbs (like cilantro or mint). Serve hot!

Expert Tips

Here are a few secrets to making this rice perfect every time:

Achieving Perfectly Fluffy Rice Every Time

The key is to avoid overcooking. Keep a close eye on the water level and adjust the heat as needed.

The Importance of Soaking Basmati Rice

Soaking helps the rice grains absorb water, resulting in a fluffier texture. Don’t skip this step!

Controlling the Heat for Even Cooking

Low and slow is the way to go. Cooking the rice on low heat ensures that it cooks evenly and doesn’t stick to the bottom of the pan.

Variations

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

Vegan Adaptation (Using Oil Instead of Ghee)

Simply substitute the ghee with vegetable oil. The flavor will be slightly different, but still delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Adding Green Chilies)

If you like a little heat, add a finely chopped green chili along with the onions. My friend, Priya, loves adding a couple!

Festival Adaptations (Adding Saffron for Special Occasions)

For a truly special occasion, dissolve a pinch of saffron in a tablespoon of warm milk and add it to the rice while it’s cooking. It adds a beautiful color and aroma.

Serving Suggestions

This rice is incredibly versatile. It’s fantastic with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita (yogurt dip)

Storage Instructions

Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What is the best type of rice to use for this recipe?

Aged basmati rice is ideal for its aroma and fluffy texture.

How can I prevent the rice from sticking to the bottom of the pan?

Use low heat, a heavy-bottomed pan, and don’t stir the rice too much while it’s cooking.

Can I use vegetable oil instead of ghee? What will be the difference?

Yes, you can! Ghee adds a richer, nuttier flavor. Oil will result in a slightly less flavorful, but still tasty, rice.

What is Tej Patta and where can I find it?

Tej Patta is Indian bay leaf. You can find it at Indian grocery stores or online.

How can I adjust the sweetness level of the rice (raisins)?

Use fewer raisins, or substitute them with dried cranberries for a tartness.

Can this rice be made ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, reheat gently with a splash of water to restore moisture.