Spiced basmati rice with carrots, peas and cashews. Basmati rice is a very fragrant variety of rice. Its characteristic and delicate flavor make it suitable for pairing with different spices, with particular reference to ginger and cumin, as is typical of Indian recipes.How to prepare the Indian recipe of spiced basmati rice with peas and cashews
Il basmati rice is a very fragrant variety of rice. Its characteristic and delicate flavor makes it suitable for pairing with different spices, with particular reference to ginger and cumin, as is typical of Indian recipes.
You can insert the dish that we propose today in your archive of vegetarian recipes and vegan to amaze your guests at a special lunch or dinner. Here's how to prepare the spiced basmati rice with carrots, peas and cashews.
- 180 gr of basmati rice (white or wholemeal)
- 100 gr of fresh peas
- 750 ml of lightly salted water or vegetable soup
- 100 gr of carrots
- 50 gr of cashew nuts
- 1 pinch of ground ginger, paprika and black pepper
- 1 pinch of assafetida (Optional)
- 2 teaspoons of cumin seeds
- 2 spoons of extra virgin olive oil
- Preparation Time:
- Cooking time:
15 or 35 minutes
- Rest time:
2 people to
Procedure for spiced basmati rice:
To prepare this recipe you can use del white basmati rice or, better still, wholemeal rice. Keep in mind that the wholemeal basmati rice has longer cooking times, so check the directions on the package carefully.
Peel and wash the carrots. Slice them into cubes. Blanch them together with the fresh peas for 5 minutes. Prepare 750 ml of lightly salted water or vegetable broth obtained according to your habits. Bring everything to a boil in a saucepan. You will need it for cooking basmati rice.
In a large pan pour 1 tablespoon of extra virgin olive oil and heat it briefly. Pour in the basmati rice and toast it for about 1 minute, stirring carefully with a wooden spoon. If you want to be inspired by Indian cuisine, keep in mind that sesame oil or clarified butter are usually used (ghee) for cooking rice.
Then add a ladle of water or broth to the pan with the rice and add the spices: cumin, ginger powder, paprika and black pepper. If you have it available (you can find it in ethnic products shops) add a pinch of assafetida. Its taste is reminiscent of that of garlic or onion. Alternatively, you could brown a clove of garlic in a pan with the extra virgin olive oil before starting to cook the basmati rice.
Add another ladle of boiling water or vegetable broth to the preparation and add the carrots and peas to the pan. Continue adding water or broth as for the normal cooking of a risotto. THE cooking times they are about 15 minutes for white basmati rice and about 35 minutes for wholemeal basmati rice.
When the rice is almost ready (you will notice this because it has absorbed almost all the cooking liquid), heat a small pan where you can toast the cashews for a few minutes. At this point, when the basmati rice is cooked, all you have to do is season with one or two tablespoons of extra virgin olive oil, add the toasted cashews, season with salt and pepper, mix and serve.
You can serve it and enjoy both hot and cold, in the summer version.