Spicy Indian Rice with Onions, Sultanas, and Cashews Recipe

Introduction

This Spicy Indian Rice is a fragrant and colorful side dish that pairs beautifully with curries, grilled meats, or fish. The combination of aromatic spices, sweet sultanas, and crunchy cashew nuts creates a delightful balance of flavors and textures.

Ingredients

• 1 mugful of American long grain rice
• 2 onions, sliced
• 2 tbsp sunflower oil
• ½ tsp turmeric
• 1 cinnamon stick
• 6 cardamom pods
• 1 tsp cumin seeds
• Large handful of sultanas
• Large handful of roasted cashew nuts
• Salt, as needed
• Water, for boiling and rinsing

Instructions

1. Step 1: Heat the sunflower oil in a large frying pan and fry the sliced onions for 10-12 minutes, stirring occasionally, until they turn golden and soft.
2. Step 2: Bring a roomy saucepan of water to a rolling boil and add a heaped teaspoon of salt, turmeric, and the cinnamon stick.
3. Step 3: Pour in the rice, stir once, and return to a boil. Reduce the heat to maintain a steady boil without stirring and cook uncovered for about 10 minutes. Check the rice with a slotted spoon; it should be tender but still slightly firm. Cook a minute longer if needed.
4. Step 4: Drain the rice into a large sieve and rinse by pouring over very hot water from a kettle to wash off excess starch and stop cooking.
5. Step 5: Crush the cardamom pods to release their seeds and stir them, along with the cumin seeds, into the cooked onions. Fry briefly until fragrant.
6. Step 6: Add the sultanas and roasted cashew nuts to the onion and spice mixture, then fold in the hot drained rice gently to combine.
7. Step 7: Serve warm alongside your favorite curry or grilled dishes for a flavorful and exotic accompaniment.

Tips & Variations

• To add more depth, try frying a few curry leaves with the onions for an authentic aroma.
• Replace cashew nuts with toasted almonds or pistachios for a different crunch.
• Use basmati rice instead of American long grain for a more traditional Indian texture and fragrance.
• If you prefer less sweetness, reduce the amount of sultanas or omit them altogether.

Storage

Store any leftover rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave with a splash of water to keep it moist. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this rice in advance?

Yes, you can cook the rice ahead of time and reheat it before serving. Just be sure to store it properly in the refrigerator and reheat thoroughly.

Is it possible to make this recipe vegan?

This recipe is naturally vegan if you use sunflower oil and ensure the roasted nuts have no dairy coatings. Double-check any packaged ingredients to confirm.

Spicy Indian Rice with Onions, Sultanas, and Cashews Recipe

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★★★★★

4.9 from 90 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fragrant and flavorful Spicy Indian Rice recipe featuring long grain rice cooked with aromatic spices like turmeric, cinnamon, cardamom, and cumin seeds, enhanced by the sweetness of sultanas and the crunch of roasted cashew nuts. Perfect as a side dish to curries or grilled meats.

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Ingredients

Scale 1x2x3x

Rice and Spices

• 1 mugful American long grain rice
• ½ tsp turmeric
• 1 cinnamon stick
• 6 cardamom pods, seeds crushed
• 1 tsp cumin seeds
• Heaped teaspoon salt

Other Ingredients

• 2 onions, sliced
• 2 tbsp sunflower oil
• Large handful of sultanas
• Large handful of roasted cashew nuts

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Instructions

1. Fry the Onions: Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Add the sliced onions and fry for 10-12 minutes until golden brown and caramelized, stirring occasionally to ensure even cooking.
2. Prepare and Boil the Rice: Fill a roomy saucepan with water and bring it to a vigorous boil. Add a heaped teaspoon of salt, turmeric, and the cinnamon stick to the boiling water. Stir once, then add the American long grain rice. Return to boil, then reduce heat to maintain a steady boil but not vigorous. Boil uncovered without stirring for 10 minutes. Check the rice by tasting a grain; if still too crunchy, cook an additional minute until tender but slightly firm to the bite.
3. Drain and Rinse the Rice: Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water to remove excess starch and prevent stickiness.
4. Cook the Spices with Onions: Stir the crushed cardamom seeds and 1 teaspoon cumin seeds into the golden fried onions. Fry briefly for a minute or so to release the spices’ aroma.
5. Combine Ingredients: Toss in a large handful of sultanas and roasted cashew nuts with the spiced onions. Then add the hot, drained rice and gently mix everything together to combine flavors evenly.
6. Serve: This spicy Indian rice is delicious served as a side dish with curries or grilled meats and fish, offering an exotic and fragrant accompaniment.

Notes

• Use a long grain rice variety for best texture and aroma.
• Rinsing the rice after boiling helps reduce starch and prevent clumping.
• You can adjust the amount of sultanas and nuts according to personal preference for sweetness and crunch.
• For a vegan dish, ensure cashew nuts are roasted without butter or animal products.
• Cardamom pods should be crushed to release maximum flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: Spicy Indian rice, Indian rice recipe, turmeric rice, cumin rice, fragrant rice, rice with nuts and sultanas, vegetarian Indian side dish