Pulao with Raisins and Cashews is a variation of traditional pulao, a rice dish that's hugely popular throughout India and other parts of South Asia. It's a recipe that originated in northern India but has traveled across the subcontinent, where it has been adapted to different regions. Pulao, sometimes called Pilaf in other countries, is rice cooked with spices and various ingredients such as vegetables, meat, or dried fruit. This fragrant rice combines rich spices with sweet raisins for a delicate blend of flavors. Perfect for an everyday meal or a special occasion, this gluten-free recipe is easy to prepare and will elevate any main course.

Spicy Indian rice with raisins and cashew nuts

India

Print the recipe

Pin Recipe

Preparation time: 5 minutes Cooking time 25 mins Rest time 30 mins Total time 1 hr

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 300g of basmati rice 3 cups)

• 50g of raisins

• 100g of cashew nuts a mix of nuts/almonds)

• 1 cinnamon stick

• 3 cloves​

• 3 cardamom pods

• 1 bay leaf

• 1 tablespoon of ghee or vegetable oil

• 1 tsp turmeric

• 1 tsp ground cumin

• 640 ml of water or 4 cups of water

• Salt to taste

• Fresh cilantro for garnish

Preparation

1. Preparing the rice: Rinse the basmati rice under cold water until the water runs clear, then let it soak for about 30 minutes. This step is optional but helps reduce excess starch and results in lighter, fluffier rice.
2. Spice preparation: In a large saucepan, heat the ghee or oil. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Let the spices release their aromas for 1 to 2 minutes, stirring regularly to prevent burning.
3. Add the nuts and raisins: Stir in the cashews and raisins. Sauté them until lightly golden. This will give the nuts a delicious crunch and the raisins a subtle sweetness that contrasts perfectly with the spices.
4. Cooking the rice: Add the drained rice to the pot with the spices and mix well. Sauté for 2 to 3 minutes, then add the turmeric and cumin. Next, pour in the 4 cups of water and add salt to taste.
5. Covered cooking: Cover the pot and cook over low heat for about 15 minutes, or until the water is completely absorbed and the rice is tender. Avoid lifting the lid during cooking to retain the steam.
6. Finishing: Once the rice is cooked, gently fluff it with a fork. Garnish with fresh coriander before serving.

Note

Presentation tips :

This spicy Pulao with raisins and cashews pairs wonderfully with grilled tandoori chicken or chicken tikka. Its subtle sweetness and blend of spices perfectly balance the spicy and smoky flavors of the chicken. It's an excellent side dish to impress your guests or simply enhance a home-cooked meal.

Cooking tip :

For an even more festive variation, you can add a touch of saffron infused in a little hot water before mixing the rice. This will give it a vibrant golden color and a delicate flavor.

Keywords: Indian rice, spicy pulao with raisins, gluten-free side dish

Rate this recipe