Authentic Basmati Rice Recipe – Cinnamon & Cashew Flavored

Last Updated on 6 months ago by Neha Deshmukh

Authentic Basmati Rice Recipe – Cinnamon & Cashew Flavored

Introduction

There’s just something about a perfectly cooked pot of basmati rice, isn’t there? It’s the foundation of so many incredible Indian meals, and when it’s just right – fluffy, fragrant, and subtly spiced – it elevates everything. I remember the first time I really tried to master this recipe; it was for a family gathering, and I was determined to get it right! This cinnamon and cashew flavored basmati is a personal favorite, and I’m so excited to share it with you. It’s easier than you think, and the aroma while it’s cooking is simply divine.

Why You’ll Love This Recipe

This isn’t just any basmati rice recipe. The gentle infusion of cinnamon, cardamom, cloves, and the richness of cashews creates a flavor profile that’s both comforting and sophisticated. It’s a simple way to add a touch of elegance to your everyday meals. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this fragrant delight:

• ?? cup basmati rice
• 2 tablespoons white unsalted butter
• 1 small tej patta (Indian bay leaf)
• ?? inch cinnamon stick
• 2 cloves
• 2 green cardamoms
• 8-10 cashews
• 1-1.25 cups water
• Salt to taste

Ingredient Notes

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

• Basmati Rice Varieties: There are different types of basmati – traditional, extra-long grain, and even brown basmati. I prefer traditional for this recipe, but extra-long grain works beautifully too.
• The Significance of Tej Patta: Don’t skip the tej patta! It has a unique, almost floral aroma that’s different from regular bay leaves. It adds a subtle depth of flavor.
• Understanding Indian Spices: Cinnamon, cloves, and cardamom are staples in Indian cooking. They bring warmth and complexity. Use whole spices whenever possible for the best flavor.
• Cashew Quality & Flavor: Use good quality cashews – they should be plump and slightly sweet. Roasting them in the butter really brings out their flavor.
• Butter vs. Ghee – Which to Use? While butter works wonderfully, ghee (clarified butter) will give you an even richer, more authentic flavor. If you have it, definitely give it a try!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse ?? cup of basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps achieve that fluffy texture. Then, soak it in water for about 30 minutes. This step is key!
2. While the rice is soaking, melt 2 tablespoons of butter in a pan over medium heat. Add 1 small tej patta, a ?? inch cinnamon stick, 2 cloves, 2 green cardamoms, and 8-10 cashews. Sauté until the cashews turn a lovely golden brown – keep a close eye on them, they burn easily!
3. Drain the soaked rice and add it to the pan. Gently stir to coat each grain with the fragrant butter and spices. This is where the magic starts to happen!
4. Pour in 1-1.25 cups of water (depending on your rice and stove – more on that later!), season with salt to taste, and give it a good mix. Bring everything to a gentle simmer.
5. Now, cover the pan tightly and reduce the heat to low. Let it cook undisturbed for 15-20 minutes, or until the rice is tender and all the water has been absorbed. Resist the urge to peek!
6. Finally, fluff the rice gently with a fork. Garnish with fresh coriander (cilantro) if you like, and serve hot with your favorite dal or curry.

Expert Tips

A few little secrets to help you nail this recipe:

• Achieving Perfectly Fluffy Rice: The key is to avoid overcooking. You want each grain to be separate and distinct, not mushy.
• Soaking Rice: Why It Matters: Soaking helps the rice cook more evenly and results in a fluffier texture. Don’t skip this step!
• Controlling the Heat for Even Cooking: Low and slow is the way to go. Keeping the heat low ensures the rice cooks through without burning.
• The Role of the Bay Leaf (Tej Patta): Don’t forget to remove the tej patta before serving – it’s not meant to be eaten!

Variations

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

• Vegan Basmati Rice: Simply substitute the butter with a plant-based butter alternative or a neutral oil like coconut oil.
• Gluten-Free Basmati Rice: This recipe is naturally gluten-free!
• Adjusting Spice Levels: Feel free to adjust the amount of spices to your liking. Add a pinch of red chili powder for a little heat.
• Festival Adaptations (Diwali, Eid): For festive occasions, you can add a handful of raisins or saffron strands to the rice while it’s cooking.
• Regional Variations – North Indian vs. South Indian Styles: In South India, they sometimes add a teaspoon of mustard seeds and curry leaves to the tempering for a different flavor profile.

Serving Suggestions

This fragrant basmati rice pairs beautifully with so many dishes! It’s fantastic with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita

Storage Instructions

Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore some moisture.

FAQs

Let’s answer some common questions:

• What is the best type of rice to use for this recipe? Traditional basmati rice is my go-to, but extra-long grain also works well.
• Can I use oil instead of butter? What difference will it make? You can, but butter adds a richness and flavor that oil doesn’t. If using oil, choose a neutral-flavored one like vegetable or canola oil.
• How do I adjust the water quantity for different rice cookers? Rice cookers vary, so follow the manufacturer’s instructions. Generally, you’ll need slightly less water than you would on the stovetop.
• What if I don’t have all the whole spices? Can I use ground spices? While whole spices are best, you can use ground spices in a pinch. Use about half the amount of ground spice as you would whole spice.
• How can I prevent the rice from sticking to the bottom of the pan? Make sure your heat is low and the pan is covered tightly. A heavy-bottomed pan also helps.
• Can this rice be made ahead of time? It’s best served fresh, but you can make it a few hours ahead and keep it warm in a low oven or rice cooker.