Basmati Rice Salad

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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2 cups basmati rice, rinsed until water runs clear and drained well

3 tablespoons vegetable oil

1 large onion, thinly sliced

2 cloves garlic, chopped

1 cinnamon stick

1 bay leaf

2 cloves

1 cardamom pod

1/2 teaspoon cumin

3 1/2 cups boiling water

1/2 cup golden raisins

Salt and freshly ground pepper

1/2 cup cashews


  1. Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
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