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Basmatic rice cooked with cumin, raisins and cashewnuts

Basmatic rice cooked with cumin, raisins and cashewnuts

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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course lunch
Cuisine North Indian


  • 3 cups basmati rice
  • 1 large onion thinly sliced
  • ½ tbs ginger garlic paste
  • 2-3 green chillies slit
  • 1 tbs shahi jeera
  • ½ cup raisins
  • ½ cup cashews
  • 4-5 cups water plus excess for soaking
  • 1 tbsp oil/butter/ghee
  • salt


  • Soak the basmati in bowl filled 3/4th with water for minimum 30minutes. Also soak the raisins in 1cup hot water for 15minutes. Drain water and set them aside.
  • Heat oil/butter/ghee in a deep cooking pan. Once they are hot (don’t burn the oil), add the shahi jeera, cashews and swollen raisin and cook for 3-5 minutes till the cashews brown a bit. In the following order, add the green chillies, ginger-garlic paste and onions and cook for further 2-3 minutes. Add salt and let the onions soften further.
  • Now add the soaked rice to the above mixture and give it a gentle mix. Don’t break the rice. Pour 4.5 cups water to the pan and cook covered on a low flame for 12-15 minutes. Turn off the flame and let it rest for minimum 5 minutes.
  • Serve warm with spicy Indian curries/chips/ pappads.
Keyword Basmati Rice
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