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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)
Ingredients
-
1½
cups basmati rice
-
3
tablespoons salted butter, cut into 3 pieces
Directions
-
01In a medium bowl combine the rice and enough water to cover by 1 inch. Soak for 15 minutes. Drain the rice in a fine mesh strainer, then rinse under cool water and drain again; set aside.
Reviews
November 7, 2022
Amazing and easy to make. Am I at a restaurant?
This recipe is delicious and easy to make. I'm a vegetarian and love it just as it is, but I could see turning it into a main with chicken. One caveat - I've made it before and my spices were definitely fresher. It's still great but for maximum flavor use the freshest spices you can.
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.
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.
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