Spicy Indian Rice with Sultanas and Cashew Nuts Recipe

Introduction

Spicy Indian rice is a flavorful and aromatic side dish that perfectly complements curries and grilled meats. Infused with warm spices and enriched with sweet sultanas and crunchy cashew nuts, it adds an exotic twist to your meal.

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 and roasted cashew nuts

Instructions

1. Step 1: Heat the sunflower oil in a large frying pan and fry the sliced onions for 10–12 minutes until they turn golden brown.
2. Step 2: Fill a roomy saucepan with water, bring it to a boil, and add a heaped teaspoon of salt. Add the turmeric and the cinnamon stick to the boiling water.
3. Step 3: Pour in the rice, stir once, and return to a steady boil. Reduce the heat slightly so the water simmers steadily without stirring. Boil uncovered for about 10 minutes. Check the rice with a slotted spoon; it should be tender but still have a slight bite. If too crunchy, cook for another minute and test again.
4. Step 4: Drain the rice in a large sieve and rinse by pouring over a kettle of very hot water to remove excess starch.
5. Step 5: Crush the seeds from the cardamom pods and stir them, along with the cumin seeds, into the fried onions. Fry briefly to release their aroma.
6. Step 6: Add the sultanas and roasted cashew nuts to the onion mixture, then gently toss in the drained hot rice. Mix well to combine all flavors evenly.
7. Step 7: Serve warm alongside your favorite curry or grilled meat or fish for an exotic touch.

Tips & Variations

• For a nuttier flavor, lightly toast the cashew nuts before adding them to the dish.
• Replace sultanas with raisins or chopped dried apricots for a different sweetness.
• Use basmati rice instead of American long grain for a more authentic Indian texture.
• Add a pinch of chili powder or fresh green chili for added heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to keep the rice moist, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, basmati rice is a traditional choice and works well, but American long grain rice is also fine. Just adjust cooking times slightly as required.

How do I make the rice less sticky?

Avoid stirring the rice while it cooks and rinse it thoroughly after boiling with hot water to remove excess starch. This helps keep the grains separate.

Spicy Indian Rice with Sultanas and Cashew Nuts Recipe

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★★★★★

4.8 from 145 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful and aromatic Spicy Indian Rice recipe that combines fragrant spices, caramelized onions, and a mix of sultanas and roasted cashew nuts. This dish offers a delightful balance of savory and sweet flavors, perfect as a side to curries or grilled meats and fish.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 mugful 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, to taste

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Instructions

1. Fry Onions: Heat the sunflower oil in a large frying pan over medium heat. Add the sliced onions and fry them for 10-12 minutes until they become golden and caramelized, stirring occasionally to avoid burning.
2. Boil Rice: Fill a roomy saucepan with water, bring it to a vigorous boil, and add a heaped teaspoon of salt. Add the turmeric and cinnamon stick to the boiling water. Pour in the rice and stir once. Return to a boil, then reduce the heat to maintain a steady bubble but not vigorous boiling. Cook uncovered without stirring for 10 minutes. Check the rice by tasting a grain; if too crunchy, cook for an additional minute until tender but still with a slight bite.
3. Drain and Rinse Rice: Drain the cooked rice using a large sieve. Rinse the rice by pouring a kettle of very hot water over it to remove excess starch and cool it slightly.
4. Prepare Spice Mixture: Crush the seeds from the cardamom pods. Stir the crushed cardamom seeds and cumin seeds into the browned onions in the frying pan and fry briefly to release their aroma.
5. Combine Ingredients: Add the sultanas and roasted cashew nuts to the onion and spice mixture, then gently fold in the hot, drained rice. Mix carefully to combine all ingredients without breaking the rice grains.
6. Serve: Serve the spicy Indian rice as a vibrant side dish complementing curry or grilled meat and fish.

Notes

• For a nuttier flavor, lightly toast the cashew nuts before adding.
• Adjust the amount of turmeric for desired color and flavor intensity.
• Do not stir the rice while boiling to encourage slightly sticky grains.
• Sultanas add a subtle sweetness balancing the spices, but can be omitted if preferred.
• This rice pairs excellently with Indian curries and grilled dishes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: Spicy Indian rice, Indian side dish, aromatic rice, curry side dish, spiced rice with nuts and sultanas