Basmati rice with roasted cashews and raisins
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
"This recipe was inspired by a chicken biryani I was invited to for a New Year's Eve dinner," says recipe author Melisa Gaiman. "I helped the hostess with the finishing touches, toasting some nuts and raisins for the topping. I loved the flavor and texture they added to the rice. While this recipe certainly doesn't resemble that biryani, the toasted cashews and raisins mixed with the lightly seasoned rice take me back to that special day."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup washed basmati rice
- 1 cinnamon stick
- 1/4 cup raisins
- 1/4 cup cashews
- 3/4 tsp cumin
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Recipes with similar ingredients: basmati rice, cinnamon, cumin, cashew nuts, raisin
Cooking the dish according to the recipe:
- In a saucepan over medium heat, toast 3/4 teaspoon of ground cumin in 1 tablespoon of butter for about 1 minute. Add 1 cup of rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups of water and a large pinch of salt; bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, 15 minutes.
- Fry 1/4 cup each of raisins and cashews in a frying pan in vegetable oil for about 30 seconds. Sprinkle the cooked rice with the nuts and raisins and stir. Season with salt to taste.
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