JOIN! 12 Weeks for $1

Ginger-Garlic Spiced Cashew Rice

6 Servings

45 minutes 15 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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


  • cups basmati rice

  • 3

    tablespoons salted butter, cut into 3 pieces


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Melanie B.
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.
Drew Y.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.

The Milk Street Team

Jennifer B.

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