Cashew Rice
Elevate your meal with this vibrant and flavor-packed Cashew Rice recipe! Infused with the aromatic warmth of whole spices like cumin, cinnamon, and cardamom, this dish is brought to life with golden toasted cashews, buttery ghee, and a hint of fresh cilantro and lemon for a zesty finish. Fluffy basmati rice serves as the perfect base, while sautéed onions, garlic, and green chilies add layers of subtle heat and depth. Quick to prepare in just 30 minutes, this versatile recipe is perfect as a side dish for curries or a standalone vegetarian delight. Whether you're hosting a gathering or treating yourself to a comforting meal, this Cashew Rice provides the perfect balance of crunch, aroma, and freshness.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 0.5 teaspoons salt
- 0.5 cups cashews
- 2 tablespoons ghee or butter
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 green cardamom pods
- 1 bay leaf
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 green chilies, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Cover the pot, reduce the heat to low, and simmer for 10-12 minutes or until the rice is cooked and fluffy. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cashews and toast them for 3-4 minutes, stirring frequently, until golden brown. Remove the cashews from the skillet and set them aside.
In the same skillet, add 2 tablespoons of ghee or butter. Once melted, add the cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Sauté the spices for 1-2 minutes until aromatic.
Add the thinly sliced onion to the skillet and sauté for 3-4 minutes until softened and lightly golden. Stir in the minced garlic and chopped green chilies, and cook for an additional minute.
Reduce the heat to low and gently mix the cooked rice into the skillet with the spiced onion mixture. Stir in the toasted cashews.
Add the chopped fresh cilantro and lemon juice, stirring gently to combine. Taste and adjust the salt, if needed.
Serve warm as a side dish or a light main course, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
