Cashew Rice Pilaf
Bring a touch of elegance to your dining table with this fragrant Cashew Rice Pilaf, a perfect balance of warm spices, buttery cashews, and fluffy basmati rice. Enhanced with the earthy aroma of cumin, cardamom, and cinnamon, and richly accented by the crunch of toasted cashews and optional sweet bursts of raisins, this pilaf offers layers of flavor that elevate any meal. Easy to prepare in under 30 minutes, it’s an excellent side dish for curries, roasted meats, or plant-based mains. Topped with fresh cilantro for a pop of color and freshness, this one-pot recipe is a delightful combination of taste and texture that will quickly become a household favorite. Perfect for weeknight dinners or special occasions, this dish is both satisfying and impressive.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Unsalted butter or ghee
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Ground cinnamon
- 4 pods Cardamom pods, lightly crushed
- 1 whole Bay leaf
- 0.5 cup Cashews, roughly chopped
- 0.25 cup Raisins (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large saucepan or deep skillet, heat the butter or ghee and olive oil over medium heat.
Add the cumin seeds, cardamom pods, cinnamon, and bay leaf. Toast the spices for 1–2 minutes until they are fragrant.
Stir in the chopped onion and cook for 3–4 minutes, stirring frequently, until the onion becomes translucent.
Add the minced garlic and cook for an additional 1 minute.
Stir in the chopped cashews and cook for 1–2 minutes until golden and slightly toasted. If using raisins, add them now and stir for another 30 seconds.
Add the soaked and drained rice to the pot, stirring to coat it with the butter and spices. Cook for 1–2 minutes to lightly toast the rice.
Pour in the 3 cups of water, add the salt, and briefly stir. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Garnish with chopped fresh cilantro and serve warm.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 276 mg | 6% | |
*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.
