Authentic Indian Rice Recipe – Cashew, Almond & Saffron Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Rice Recipe – Cashew, Almond & Saffron Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant and flavorful cashew, almond, and saffron rice. It’s a dish that always reminds me of festive gatherings back home, and I’m so excited to share a little piece of that warmth with you. This isn’t just rice; it’s a celebration on a plate!

Why You’ll Love This Recipe

This recipe is a beautiful blend of flavors and textures. The sweetness of the raisins and sugar, the crunch of the nuts, and the delicate aroma of saffron… it’s truly a treat for the senses. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect for a special occasion or just a comforting weeknight meal.

Ingredients

Here’s what you’ll need to create this delightful rice dish:

• ¼ cup ghee (approximately 60ml)
• 8 cashew halves
• 5 chopped almonds
• 2 tsp raisins
• 2 tsp dry coconut (desiccated coconut)
• 2 cardamom pods
• 4 cloves
• 1 cup water (240ml)
• ¼ tsp saffron strands
• ¼ tsp orange food color (optional)
• ½ cup basmati rice (approximately 100g)
• ½ cup sugar (approximately 100g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Basmati Rice: Seriously, use good quality basmati rice. It makes all the difference. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I prefer the extra-long grain variety.
• Ghee: Ghee is traditional and adds a richness you just can’t replicate. But if you’re avoiding it, you can use a neutral oil like sunflower or vegetable oil.
• Saffron: Saffron is the star! A little goes a long way. You can find saffron strands or powder. If using strands, soak them in a tablespoon of warm milk for about 15-20 minutes to release their color and flavor. This also helps it distribute evenly.
• Nuts: Feel free to play around with the nuts! My family loves adding pistachios too. Some regions in India prefer using only almonds or cashews – it really comes down to personal preference.

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, almonds, raisins, and dry coconut. Roast them until they turn golden brown and fragrant – keep a close eye, as they burn easily! Set these aside.
2. In the same ghee, add the cardamom pods and cloves. Sauté for about 30 seconds until fragrant. This releases their beautiful aroma.
3. Now, pour in the water, saffron (and the milk if you soaked it), and food color (if using). Stir well to dissolve the color.
4. Gently add the soaked basmati rice. Give it a quick stir, then cover the kadai and cook on medium heat for about 10 minutes.
5. After 10 minutes, gently fluff the rice. It should be about halfway cooked. Add the sugar, the remaining ghee, and the roasted nuts.
6. Cover the kadai again and simmer for another 5 minutes, or until the rice is fully cooked and the sugar has dissolved. Be careful not to overcook it – you want each grain to be separate and fluffy.
7. Finally, serve hot, garnished with a few extra nuts for a beautiful presentation.

Expert Tips

• Don’t overstir: Resist the urge to stir the rice too much while it’s cooking. This can make it sticky.
• Low and Slow: Cooking on medium-low heat ensures the rice cooks evenly and doesn’t burn.
• Resting Time: Letting the rice rest for a few minutes after cooking allows the flavors to meld together beautifully.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol, adjusting the amount to your taste.
• Spice Level: Add a tiny pinch of nutmeg or cardamom powder for a warmer, spicier flavor. My grandmother always added a whisper of nutmeg!
• Festival Adaptations: This rice is a staple at Diwali and weddings in many Indian families. For a wedding menu, you could add rose petals for extra fragrance and elegance.

Serving Suggestions

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

• A simple raita (yogurt dip)
• A flavorful vegetable curry
• Grilled chicken or fish
• Dal Makhani (creamy black lentil dish)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 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 type of rice is best for this recipe? Basmati rice is the best choice. Its long grains and delicate aroma are perfect for this dish.
• Can I make this ahead of time? You can cook the rice ahead of time, but it’s best served fresh. If reheating, add a little water to restore its fluffiness.
• How do I prevent the rice from sticking? Don’t overstir, and make sure you’re using enough ghee or oil.
• What is the best way to roast the nuts? Roast them over medium heat, stirring frequently, until they’re golden brown and fragrant. Watch them carefully – they burn quickly!
• Can I use a different type of sweetener? Absolutely! You can use honey, maple syrup, or any other sweetener you prefer.

I hope you enjoy making this recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!