Authentic Basmati Rice Recipe – Cashew & Spice Flavored Indian Pilau

Last Updated on 4 months by Neha Deshmukh

Authentic Basmati Rice Recipe – Cashew & Spice Flavored Indian Pilau

Introduction

There’s just something magical about a perfectly made pilau, isn’t there? It’s the kind of dish that instantly feels comforting and celebratory. This cashew and spice flavored basmati rice pilau is a staple in my family – I first made it when I was trying to recreate my grandmother’s version, and honestly, it’s been a hit ever since! It’s surprisingly easy to make, and the aroma that fills your kitchen while it’s cooking is absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

This pilau isn’t just about fluffy rice; it’s a symphony of flavors. The delicate fragrance of basmati, the warmth of whole spices, the sweetness of raisins and cashews… it all comes together beautifully. Plus, it’s a fantastic side dish for so many Indian curries, or even enjoyable on its own. It’s relatively quick to prepare, making it perfect for weeknights or special occasions.

Ingredients

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

• 1 cup basmati rice
• 2 tablespoons ghee
• 1 medium onion
• 1 1/2 cups water (approximately 360ml)
• 1 green chili
• 1/2 teaspoon salt (or to taste)
• 14 cashews
• 14 raisins
• 2 inch cinnamon stick
• 4 cloves
• 3-4 green cardamoms
• 1 strand mace
• 1 star anise
• 1 bay leaf

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: Choosing the Right Grain Look for aged basmati rice – it’s longer, more fragrant, and cooks up fluffier. I prefer the extra-long grain variety.
• Ghee: The Importance of Clarified Butter in Indian Cooking Ghee adds a richness and nutty flavor that’s essential to Indian cooking. You can find it at most Indian grocery stores, or even make your own! If you’re not a fan, a neutral oil can be used, but the flavor won’t be quite the same.
• Whole Spices: A Deep Dive into Flavor Profiles Don’t skimp on the whole spices! They release their aroma as they’re tempered in the ghee, creating the base of the pilau’s flavor.
• Regional Variations in Pilau Spices Feel free to adjust the spices to your liking. Some families add a pinch of saffron for color and aroma, or a few black peppercorns for a little heat.
• Onions: Achieving the Perfect Caramelization Patience is key when caramelizing onions. Low and slow is the way to go – you want them to be a deep golden brown, almost jammy.
• Salt: I usually use about 1/2 teaspoon, but adjust to your taste.

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. Drain well after soaking.
2. Now, heat the ghee in a pressure cooker or a heavy-bottomed pot. Add the cashews and raisins and fry until they turn golden brown. Remove them from the ghee and set aside.
3. In the same ghee, add the thinly sliced onions and fry until they are beautifully caramelized – a lovely golden brown color. This takes time, so don’t rush it! Remove from the pot and set aside for garnishing.
4. Add the whole spices – cinnamon, cloves, cardamom, mace, star anise, and bay leaf – to the ghee and let them temper for about a minute. You’ll know they’re ready when they become fragrant.
5. Add the slit green chili and the drained rice to the pot. Sauté for 3-4 minutes, stirring constantly, so the rice doesn’t stick.
6. Pour in the water, add the salt, and give everything a good stir.
7. If using a pressure cooker, close the lid and cook for one whistle. If using a pot, cover and cook for 15-20 minutes, or until the rice is fluffy and the water is absorbed.
8. Once cooked, fluff the rice gently with a fork. Garnish with the fried cashews, raisins, caramelized onions, and some fresh coriander leaves. Serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving Fluffy Rice Every Time Soaking the rice is crucial! It allows the grains to absorb water and cook evenly.
• Mastering the Tempering Process Tempering the spices in ghee is all about releasing their flavors. Don’t let them burn! Keep the heat medium-low.
• Understanding Water Ratios for Different Cooking Methods The water ratio can vary depending on whether you’re using a pressure cooker or a pot. I find 1 1/2 cups of water to 1 cup of rice works well for both, but you might need to adjust slightly based on your stove and pot.

Variations

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

• Vegan Pilau (Substituting Ghee) Use a neutral-flavored oil like sunflower or canola oil instead of ghee.
• Gluten-Free Pilau This recipe is naturally gluten-free!
• Spice Level Adjustments (Mild to Spicy) Reduce or omit the green chili for a milder flavor. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations (Diwali, Eid, etc.) During festivals, my family loves to add a handful of chopped vegetables like carrots, peas, and beans to the pilau.

Serving Suggestions

This pilau is incredibly versatile. It pairs beautifully with:

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

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:

• What is the best type of rice to use for pilau? Aged basmati rice is the way to go! It has the best flavor and texture.
• How can I achieve perfectly caramelized onions? Low and slow is the key. Cook them over medium-low heat, stirring frequently, until they are a deep golden brown.
• Can I use a regular pot instead of a pressure cooker? Absolutely! Just adjust the cooking time to 15-20 minutes, or until the rice is fluffy and the water is absorbed.
• What is the role of each spice in this recipe? Each spice adds a unique layer of flavor. Cinnamon and cloves provide warmth, cardamom adds a floral note, mace a subtle sweetness, star anise a licorice-like flavor, and bay leaf a herbaceous aroma.
• How can I prevent the rice from sticking to the bottom of the pot? Make sure to sauté the rice for a few minutes before adding the water, and stir frequently during cooking.
• Can this pilau be made ahead of time? You can cook the rice ahead of time and reheat it, but it’s best enjoyed fresh. The caramelized onions and fried cashews/raisins can also be prepared in advance.