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A basmati pilaf rich with butter, ginger, garlic and creamy cashews

Ginger-Garlic Spiced Cashew Rice

Appears in March-April 2020

45 minutes (15 minutes active)

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Ginger-Garlic Spiced Cashew Rice

The food of Hyderabad in the central part of southern India is influenced by Turkish and Arabic cuisines. Dishes are highly aromatic and sumptuously spiced but are not as fiery and assertive as the food in other parts of India. Our version of Hyderabadi-style bagara rice is a basmati pilaf rich with butter and fragrant with aromatics such as ginger and garlic, as well as cardamom, cinnamon and cumin. Cashews cooked into the rice take on a silky, more yielding texture and are a more integral ingredient than when sprinkled on as a final garnish. We seed the chilies to tame their heat, but if you prefer more spice in your rice, leave them in.

6

Servings

Tip

Don’t allow the onion, chili(es), ginger and garlic to brown. The flavor of the spices is more pronounced and the pilaf looks and tastes cleaner if the aromatics are just softened, not caramelized.

45 minutes (15 minutes active)

Reviews
Drew Y.

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Teresa B.

I used regular rice for this and had to make some substitutions for various spices that I did not have. I used a small amount of cinnamon in place of the cinnamon stick. Couldn't find my cumin seeds so used a small amount of ground cumin. Did not find my cardamom (and don't even know what 'white or green cardamom pods' are, though I will find out for the future.) I decided to add a very small amount of a baking spice I have with cardamom in it. All the rest was as specified in the recipe. I haven't often grated garlic but think I will more often now. Was very delicious & I look forward to making it again once I have all of the correct spices.

Sally S.

Another wonderful recipe. Very flavorful. Made a half recipe and it was perfect.

John Z.

Question: I am gearing up to make this recipe. But I am unsure what happens to the green cardamom pods after they are cooked. Do I remove them with the bay and cinnamon? I have never used whole pods in a recipe but it seems to me the husks will stay tough.

Janelle C.

Hi John Z,

You can remove the pods, but if you happen to bite into one, they are edible.

Best,
The Milk Street Team

Jennifer B.

Delicious! I love biting into the cardamon pods. Served it with a beef tenderloin and it was great.


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