Nice Rice with Cashews
Elevate your rice game with this irresistibly aromatic Nice Rice with Cashews recipe, a perfect blend of fluffy basmati rice, buttery toasted cashews, and vibrant spices. Infused with the warm flavors of cumin, cloves, and cinnamon, this dish achieves a delightful balance of savory and nutty. A golden touch of turmeric and the optional addition of peas bring a pop of color, while caramelized onions and a hint of lemon juice add depth and brightness. Whether served as a satisfying vegetarian main course or a stunning side dish, this easy-to-make rice recipe is sure to impress. Plus, fresh cilantro and a delicate crunch from the cashews make it a feast for both the eyes and palate. Ready in under 40 minutes, it’s a must-try for fans of flavorful, wholesome meals!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 0.75 cups Unsalted cashews
- 2 tablespoons Vegetable oil or ghee
- 1 medium Onion, finely sliced
- 2 large Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 4 whole Cloves
- 1 small Cinnamon stick
- 1 teaspoon Salt
- 0.5 teaspoons Turmeric powder
- 0.5 cups Peas (optional)
- 0.25 cups Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak it in water for 20 minutes, then drain.
Heat 1 tablespoon of vegetable oil or ghee in a large pan over medium heat. Add the cashews and toast them until golden brown, stirring frequently (about 2-3 minutes). Remove the cashews and set aside.
In the same pan, add the remaining 1 tablespoon of oil or ghee. Sauté the onion until golden and caramelized (about 5-7 minutes), then add the garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the cumin seeds, cloves, and cinnamon stick to the pan. Stir for 1 minute to release their aroma.
Stir in the soaked and drained basmati rice, coating it in the spices and oil. Add 3 cups of water, turmeric, salt, and peas (if using). Mix well and bring to a boil.
Once the water reaches a boil, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook undisturbed for 15 minutes.
Turn off the heat and let the rice sit, covered, for another 5 minutes to allow the steam to finish cooking it.
Fluff the rice gently with a fork, then stir in the toasted cashews, chopped cilantro, and lemon juice.
Serve warm as a side dish or enjoy it as a light and flavorful main course.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1492 mg | 32% | |
*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.
