Cumin basmati rice with raisins and cashews

Cumin, raisin and cashew basmati rice is the decorative side of the Indian festive table: toasted cumin and cinnamon add fragrance, raisins sweetness and cashews crunch to plain rice. It is excellent with curries, dals and roast meats.

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Method

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1. Wash the rice in cold water several times until the water is almost clear, soak for 15 minutes, and drain. ⏱ Timer: 15 min
2. Heat the ghee in a heavy-based pan over medium heat and fry the cashews for 1–2 minutes until golden; remove. ⏱ Timer: 1 min
3. In the same fat sizzle the cumin, cinnamon and cardamom for 20 seconds, then fry the raisins for 30 seconds.
4. Add the rice and stir-fry for 1–2 minutes. ⏱ Timer: 1 min
5. Pour in the water, season with salt, bring to the boil, then cook covered over very low heat for 12 minutes (don't lift the lid). ⏱ Timer: 12 min
6. Take off the heat, rest covered for 5 minutes, fluff with a fork, and serve topped with the cashews and fresh herbs. ⏱ Timer: 5 min

Source: Wikibooks Cookbook – Indian Rice (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Rinse and soak the rice so it turns out fluffy and not sticky.
• Fry the raisins only briefly so they don't burn.
• Don't lift the lid while cooking; the steam cooks the rice.
• Keeps in the fridge for 3 days and reheats well in the microwave.

Frequently asked questions

What is the difference between basmati and ordinary rice?

Basmati is long-grain and aromatic, and the grains stay separate when cooked.

Is it vegan?

Yes, with oil instead of ghee.

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More indian ideas

• Dal fry (Indian-style split pea dal)
• Chana masala (spiced chickpea curry)
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• Chole bhature (chickpea curry with fried bread)
• Baingan bharta (smoky mashed aubergine)
• Palak paneer (spinach and paneer curry)
• Jeera rice (cumin rice)

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