Meal Prep · Indian
Cashew Rice
A fragrant and flavorful Indian rice dish, rich with toasted cashews and aromatic spices.
Ingredients
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Step-by-step- Drain the soaked Basmati rice thoroughly and set aside.
- Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and fry until golden brown. Remove with a slotted spoon and set aside.
- In the same pot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
- Add the sliced onions and cook until they turn golden brown, about 8-10 minutes, stirring occasionally.
- Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
- Add the drained rice to the pot and gently toast for 2-3 minutes, stirring carefully to avoid breaking the grains.
- Pour in the hot water or vegetable broth and add salt to taste. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender.
- Once cooked, turn off the heat and let the rice rest, covered, for 5-10 minutes.
- Gently fluff the rice with a fork, incorporating most of the fried cashews. Garnish with fresh cilantro and remaining fried cashews before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrates | 65 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Cashew Rice in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled Cashew Rice into freezer-safe bags or containers. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water or broth and reheat over low heat, stirring occasionally. For microwave, cover and heat in 1-minute intervals until warmed through, adding a tablespoon of water if dry.
Chef’s Corner
- Soaking the Basmati rice is crucial for achieving long, separate grains. Don’t skip this step!
- Adjust the amount of green chilies to your preferred spice level. For a milder version, you can deseed them.
- For extra richness, a tablespoon of coconut milk can be added along with the water, especially if you prefer a South Indian touch.
- Always use hot water or broth for cooking rice, as it helps maintain an even cooking temperature and prevents the grains from becoming gummy.
