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Basmati Rice with Fried Cashews and Raisins

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Basmati Rice with Fried Cashews and Raisins

Name: Basmati Rice with Fried Cashews and Raisins
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

This recipe was inspired by a New Year’s Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.

Directions

Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.