Onion & Cashew Rice Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Onion & Cashew Rice Recipe – Authentic Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Onion & Cashew Rice. It’s fragrant, flavorful, and surprisingly easy to make. I first made this for a Diwali gathering, and it was a huge hit! It’s the kind of dish that just feels comforting and special. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a beautiful blend of sweet caramelized onions, crunchy cashews, and aromatic spices. It’s a fantastic side dish to accompany your favorite Indian curries, but honestly, it’s delicious enough to enjoy on its own. Plus, it’s a great way to elevate a simple meal into something a little more festive. You’ll love how the flavors all come together!

Ingredients

Here’s what you’ll need to make this delicious Onion & Cashew Rice:

• 2 cups Long grained rice
• 1 large Onion
• 2 Green chilies, slit
• 6 Cloves
• 2 Cardamom pods
• 2 Cinnamon stick
• 2 Bay leaf
• 1/4 tsp Garam masala powder
• 10-12 Cashew nuts
• 1 fistful Raisins
• Salt to taste
• 2 tbsp Coriander leaves
• 4 tbsp Ghee

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a real difference in this recipe.

• Rice: Long-grained rice, like Basmati, is key. It stays fluffy and separate, which is exactly what we want. Shorter grain rice can get a bit sticky.
• Ghee: Oh, ghee! It adds such a wonderful richness and flavor. If you’re not familiar, ghee is clarified butter – it has a nutty, almost caramel-like taste. Don’t skimp on the quality here!
• Garam Masala: Garam masala blends vary so much from region to region (and even family to family!). Some are warmer, some are spicier. Feel free to use your favorite blend. I personally love a blend with a good amount of cinnamon and cloves.
• Onions: Patience is key when caramelizing onions. Don’t rush the process!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 3 tablespoons of ghee in a pan over medium heat. Add the cashew nuts and fry until they turn golden brown. Then, toss in the raisins and fry for a few seconds until they plump up. Set these aside – they’re our crunchy, sweet topping!
2. Now, in the same pan (don’t wipe it out – all that ghee flavor is gold!), caramelize the sliced onions. This takes about 9-12 minutes, stirring frequently. You want them to be a deep golden brown and beautifully softened. Once caramelized, remove from the pan and set aside.
3. Add the remaining ghee to the pan. Add the cardamom pods, cinnamon stick, cloves, bay leaf, and slit green chilies. Let them sizzle for about 30 seconds until fragrant – this is where the magic happens!
4. Add the rice and sauté for about 4 minutes, stirring constantly. This lightly toasts the rice and adds another layer of flavor. Then, pour in 3 cups of hot water, add the garam masala powder, and salt to taste.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and cook for about 15-20 minutes, or until the rice is soft and all the water is absorbed.
6. Finally, fluff the rice gently with a fork. Layer the caramelized onions, fried cashews and raisins, and fresh coriander leaves over the top. Serve hot with your favorite curry!

Expert Tips

• Hot Water is Key: Using hot water helps the rice cook evenly and quickly.
• Don’t Overstir: Once the rice is simmering, avoid stirring too much. You want the grains to stay intact.
• Low and Slow: Cooking on low heat prevents the rice from sticking to the bottom of the pan.
• Resting Time: Letting the rice rest for a few minutes after cooking allows the flavors to meld together.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same flavor, but it will still be delicious! My friend, Priya, makes it this way all the time.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the number of green chilies to your liking. If you’re sensitive to spice, use just one, or even remove the seeds.
• Festival Adaptations: This rice is perfect for celebrations like Diwali or Eid. It adds a touch of elegance to any festive spread. My family always makes a big batch for Diwali!

Serving Suggestions

This Onion & Cashew Rice pairs beautifully with:

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

Storage Instructions

Leftovers 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 type of rice works best for this recipe? Long-grained rice, like Basmati, is ideal.
• Can I make this ahead of time? You can caramelize the onions and fry the nuts ahead of time. Store them separately and add them to the rice just before serving.
• How can I adjust the sweetness of the rice? You can add a teaspoon of sugar or a tablespoon of raisins to the rice while it’s cooking.
• What is the best way to caramelize onions for this dish? Low and slow is the key! Cook them over medium-low heat, stirring frequently, until they are a deep golden brown.
• Can I use other nuts besides cashews? Absolutely! Almonds or pistachios would also be delicious.

Enjoy making this recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!