Recipe by Becca13
I needed a mild rice to go with a spicy Indian dish and couldn't find anything that seemed to work. I came up with this based of several Indian recipes, not necessarily authentic but nummy none the less. The sweetness of the raisins works well with a spicy dish. If you are cooking the rice on the stove instead of in a rice cooker just change the amount of chicken stock.
Top Review by rpgaymer
I make a lot of Indian food, so it's nice to find a new rice recipe to add to the rotation. This rice is great as it has a mild flavor and the raisins and nuts are a good addition. I used peanuts instead of cashews. I served this with an Indian meal and served the leftovers with middle eastern meal a few days later, and the rice paired well with both.
- 1 tablespoon unsalted butter
- 1 shallot, sliced thinly
- 1⁄4 cup golden raisin
- 1⁄4 cup cashews, chopped
- 1 cup frozen peas
- 1 cup basmati rice
- 1 cinnamon stick
- 5 peppercorns
- 3 cardamom pods
- 1 bay leaf
- 1 1⁄2 cups chicken broth
Directions See How It's Made
- Rinse basmati rice.
- Melt butter over a medium heat.
- Saute shallots, until they start to soften.
- Add the golden raisins, chopped cashews, and frozen peas.
- Saute until raisins start to plump.
- Add the basmati rice.
- Saute until rice begins to turn white.
- Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir.
- Transfer rice mixture to your rice maker and add as much chicken stock as the rice maker recommends for 1 cup of rice. (Mine recommends 1 1/2 cup).
- Start your rice cooker on the white rice setting.
- Remove the hard seasonings, they are not edible.
- Fluff rice and serve.