Authentic Indian Basmati Rice Recipe – Cashew & Spice Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Basmati Rice Recipe – Cashew & Spice Flavored

Introduction

There’s just something magical about a perfectly cooked pot of basmati rice, isn’t there? It’s the foundation of so many incredible Indian meals, and honestly, it’s a comfort food all on its own. I remember learning to make this particular version from my nani (grandmother) – she always said the secret was in the spices and a little bit of patience. This cashew and spice-flavored basmati is a staple in our home, and I’m so excited to share it with you! It’s surprisingly easy to make, and the aroma while it’s cooking? Unbeatable.

Why You’ll Love This Recipe

This isn’t just any rice recipe. It’s a flavorful journey! You’ll love how the delicate fragrance of basmati combines with the warmth of whole spices and the sweetness of cashews and raisins. It’s a simple side dish that elevates any meal, and it’s perfect for both everyday dinners and special occasions. Plus, it’s ready in under 30 minutes – a lifesaver on busy weeknights!

Ingredients

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

• 2 tbsp ghee
• 2 tbsp cashews
• 2 tbsp raisins
• 1 tsp cumin seeds
• 1 bay leaf
• 1 inch cinnamon stick
• 3 cardamom pods
• 1 tsp black peppercorns
• 1 tsp cloves
• ½ cup onion, sliced
• 5 garlic cloves, chopped
• 1 inch ginger, grated
• 2 green chillies, slit (adjust to your spice preference!)
• 2 cups water
• 1 tsp salt (or to taste)
• 1 cup basmati rice

Ingredient Notes

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

Ghee: The Importance of Quality & Clarified Butter vs. Regular Butter

Ghee is key here. It adds a richness and nutty flavor that you just can’t get with regular butter. If you can, use a good quality ghee. If you don’t have ghee, you can substitute with clarified butter, but the flavor won’t be quite the same. Regular butter isn’t recommended as it contains milk solids that can burn.

Basmati Rice: Choosing the Right Grain – Aged vs. New Season

Basmati rice is a long-grain aromatic rice, and the quality matters. Aged basmati (at least a year old) is generally preferred because the grains are longer, less likely to break during cooking, and have a more pronounced aroma. New season basmati is still good, but it might be a little stickier.

Spices: Exploring the Aromatic Blend – Regional Variations & Freshness

The spices are where the magic happens! Feel free to adjust the quantities to your liking. Some families add a pinch of nutmeg or mace for extra warmth. Using whole spices and lightly frying them releases their essential oils, creating a more fragrant and flavorful rice.

Cashews & Raisins: Selecting & Toasting for Optimal Flavor

I like to use good quality cashews – they have a naturally sweeter flavor. Toasting them in the ghee brings out their nuttiness. Don’t skip this step! Similarly, plump, juicy raisins add a lovely sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a kadai (a deep, round-bottomed wok) over medium heat. Add the cashews and raisins and fry until they turn golden brown. Be careful not to burn them! Set them aside.
2. In the same ghee, add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, peppercorns, and cloves. Sauté for about 30 seconds, or until fragrant. You’ll know it’s ready when you can really smell the spices.
3. Now, add the sliced onion, chopped garlic, grated ginger, and slit green chillies. Sauté until the onions soften and turn translucent – about 5-7 minutes.
4. Pour in the water, add the salt, and bring to a boil.
5. Gently add the basmati rice, mix it in, and bring it back to a simmer. Cover the kadai and let it cook for about 20 minutes, or until all the water is absorbed and the rice is fluffy. Resist the urge to lift the lid during cooking!
6. Once cooked, fluff the rice with a fork and gently mix in the fried cashews, raisins, and a sprinkle of fresh coriander leaves.

Expert Tips

• Washing the Rice: Always wash the basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.
• Don’t Overcook: Overcooked rice is mushy rice! Keep an eye on the water level and adjust the cooking time if needed.
• Resting Time: Letting the rice rest, covered, for 5-10 minutes after cooking allows the steam to redistribute, resulting in fluffier grains.

Variations

• Vegan Adaptation: Substituting Ghee – For a vegan version, simply substitute the ghee with a neutral-flavored oil like sunflower or vegetable oil.
• Gluten-Free Confirmation – This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild, Medium, or Spicy – Adjust the number of green chillies to control the heat. You can also add a pinch of red chilli powder for extra spice.
• Festival Adaptations: Recipes for Special Occasions (Diwali, Eid, etc.) – During festivals, I sometimes add a pinch of saffron strands soaked in warm milk to the rice for a beautiful color and aroma.

Serving Suggestions

This rice is incredibly versatile! It pairs beautifully with:

• Dal Makhani
• Butter Chicken
• Vegetable Curry
• Raita (yogurt dip)
• Or simply enjoyed on its own!

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 with a splash of water to prevent it from drying out.

FAQs

What is the best way to wash basmati rice before cooking?

Place the rice in a bowl and cover with cold water. Gently swirl the rice with your hand, then drain the water. Repeat this process 3-4 times, or until the water runs clear.

Can I use a different type of rice for this recipe?

While basmati rice is ideal for its aroma and texture, you can use other long-grain rice varieties like jasmine rice. However, the flavor and texture will be different.

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

Ensure there’s enough ghee in the kadai and use a medium-low heat. Avoid stirring the rice too much during cooking.

What is the ideal water-to-rice ratio for perfectly cooked basmati?

A 1:2 ratio (1 cup rice to 2 cups water) generally works well, but you may need to adjust it slightly depending on your stove and kadai.

Can this rice be made in an Instant Pot or rice cooker?

Yes! For an Instant Pot, use a 1:1.25 ratio (1 cup rice to 1.25 cups water) and cook on manual high pressure for 5 minutes, followed by a 10-minute natural pressure release. For a rice cooker, follow the manufacturer’s instructions for basmati rice.