Cashew nut rice
Cashew nut rice / kaju rice / cashew nut and raisin rice
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Ingredients:
- 2 cups long grained basmati rice
- 3 tbsp cooking oil
- 3/4 cup cashew nuts split in half
- 2 nos. onion (medium)
- 1/4 cup golden raisin
- 3 nos. garlic
- 1 tsp grated ginger
-1/2 tsp cumin powder
- 1/4 tsp garam masala powder
- 1/4 tsp chilli powder
- salt to taste (1 tsp)
- 1/4 tsp tumeric powder
- 2 1/2 cup water
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Directions:
- Wash the rice till water runs clear and soak it for 20-30 mins. After soaking it, remove to a strainer.
- Thinly slice the onions and finely chop the garlics.
- On low heat, add cooking oil. Once oil is heated, add cashew nuts and fry till lightly golden browned and remove to a paper towel.
- To the same oil, add sliced onion. Saute on high heat for 2-3 mins while stiring frequently and then on low heat till golden browned. Once done remove to a paper towel.
- To the same oil, add raisins and fry 2-3 mins on low heat and remove to a paper towel.
- To the same oil on low heat add chopped garlic and grated ginger.
- Cook till garlic is lightly golden color. Add washed and soaked rice and mix well. Now add, cumin powder, garam masala powder, chilli powder, salt to taste and tumeric powder. Mix all together.
- Add fried onions, cashew nuts and raisins after setting aside some for garnishing. Mix well.
- Add the water. Mix well and turn the heat to high flame. Once it starts bubbling, turn the heat low and put the lid on and cook 5-8 mins.
- Once cooked, gently fluff the rice.
- Serve and enjoy as it is or enjoy with grilled or fried chicken.
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Music: I do not own the music used in this video. credits to the rightful owner.
BeatbyShahed:
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#cashewnut #rice #friedrice #cashewnutpulao #cashewpulao #cashewpilaf #cashewandraisinpilaf #kajupulao #kaljufriedrice
Lebanese Spiced Rice Pilaf
This is a popular Lebanese rice (also known as ‘hashweh’) made with minced meat & spices & topped with beautifully toasted nut.
It can be eaten as a side or served with chicken, beef or a roast lamb.
Here’s the recipe:
Ingredients
2 cups basmati rice
2 tablespoons olive oil
1 brown onion (diced)
250g minced lamb
2 teaspoons salt
1 cinnamon stick
½ tsp baharat
3 cups water
1 tablespoon butter
1 tablespoon olive oil (extra)
50g slivered almonds
50g pine nuts
Method
1. Rinse the rice really well in a fine mesh strainer until water runs clear.
2. Heat oil in a medium saucepan, add diced onion and cook until translucent. Add minced lamb, breaking it up & stirring continuously until it cooks through.
3. Add rice and stir on medium heat for 2 minutes.
4. Add the salt, baharat, cinnamon stick and water. Bring water to the boil.
5. As soon as the water comes to the boil, reduce heat to low. Simmer on low with lid on for 10 minutes (make sure you set a timer & do not lift lid!).
6. At 10 minutes, turn off heat and leave to sit with lid on for a further 15 minutes.
7. To toast nut, add butter & oil to a hot frypan. Turn heat down to medium & add almonds & pine nuts. Cook until they just begin to change colour & become a golden brown. (This will only take a minute or two so do not leave them unattended!)
8. Now remove lid of rice. Remove cinnamon stick.
Serve rice pilaf topped with toasted almonds & pine nuts & freshly chopped parsley.
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Garlic Butter Rice
Garlic butter rice is one of the simple rice recipes for dinner you can whip up in 30 minutes. This is an easy rice dish with few ingredients you may already have in your pantry.
It is vegetarian and utterly delicious. Perfectly flavoured rice that tick all the boxes of deliciousness. Let me show you how to make perfect garlic butter rice in easy steps.
The ingredient you will need to make this recipe
1 ½ cups uncooked basmati rice
1 tablespoon olive oil
1 tablespoon garlic cloves chopped
2 tablespoons butter
¼ cup Chopped green onions
Salt to taste
How to make garlic butter rice
Rinse the rice until the water runs clear, drain in a colander and set aside.
Place a pan on medium heat, add olive oil and leave until hot. Add chopped garlic and sauté until soft, then add butter and swirl until melted
Add the washed rice and toast the rice for 2 minutes, stirring constantly so it doesn’t stick to the pan. Pour vegetable broth or broth into the rice and mix to combine. Add salt to taste and place the lid on the pan and continue to cook on low heat for about 15 minutes. Check the rice for doneness, don’t be in a haste to add water is the rice is dry at this point, taste it and check if it is soft enough for you.
After 15 minutes, add chopped green onions to the rice, stir to combine and continue to cook for another 5 minutes. Turn off the heat (there shouldn’t be any water left in the rice at this point) and leave the rice to stand for at least 5 minutes before serving. Fluff up the rice with a fork and serve as desired.
Tips and variation for making garlic butter rice
This recipe is exceptionally good with kale or spinach, so don’t hesitate to add it to your rice about 5 minutes before you take it off the heat.
Swap the fresh garlic cloves for garlic granules or garlic powder.
Make this seasoned rice recipe vegan by using vegan butter.
Swap chopped green onions for freshly chopped parsley.
Stir in some veggies in this flavoured and seasoned rice to bulk it up
other recipes on my channel you should definitely check out
Cilantro Lime chicken:
Honey Sriracha Wings:
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Rice Kheer Recipe Indian Style With Nuts And Spices | Perfectly Spiced Rice Pudding | Ami's Cooking
Rice Kheer Recipe Indian Style With Nuts And Spices | Perfectly Spiced Rice Pudding | Ami's Cooking
Rice Kheer is a classic Indian dessert that is made with milk, rice, and sugar. It's a simple recipe yet it reminds many of their mother's homemade cooking.
Rice Kheer Ingredients:
1 Cup Long Grain Basamati Rice
1 Tablespoon Ghee
7-8 Cups of Milk
1 1/2 Cups Sugar
Chopped Pistachios
Chopped Almonds
Chopped Cashews
Charoli Nuts
Golden Raisins
1/2 Teaspoon Cinnamon Powder
1/2 Teaspoon Cardamom Powder
1/4 Teaspoon Nutmeg Powder
1/4 Teaspoon Rose Essence
Rice Kheer Directions:
1. Wash 1 cup of long grain basmati rice 3-4 times. Soak in drinking water for 30 minutes. Drain all the water after soaking.
2. Let 1 tablespoon Ghee melt on medium heat in a pan.
3. Add drained rice and saute for 5-7 minutes until all the moisture is gone.
4. Add 7-8 cups of milk. Stir and bring it to a boil. Keep stirring frequently for 20-25 minutes until the rice is cooked completely.
5. Add 1 1/2 cups of sugar. Stir and bring it a boil.
6. Add chopped pistachios, almonds, cashews, charoli nuts, and golden raisins. Save some of the nuts and raisins for garnishing. Mix in the nuts.
7. To spice the kheer, add 1/2 teaspoon cinnamon powder, 1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder, and 1/4 teaspoon rose essence. Mix well.
8. The kheer can be served hot or cold. Garnish with nuts.
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Lemon Rice | Quick Lunch | Easy Lunch Box Recipe | Indian Recipes
Lemon Rice South Indian Rice Recipe | Easy Lunch Dinner Recipe | Lemon Rice South indian recipe | Indian lunch box recipe Peanuts curry leaves lemon rice
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BIRYANI RICE | PLAIN BIRYANI RICE | HOW TO MAKE BIRYANI RICE | BIRYANI RECIPE
Biryani Rice | Plain Biryani Rice | How to Make Biryani Rice | Biryani Recipe | Kuska Biryani | Kuska | Kuska Recipe | Plain Biryani Recipe | How to Make Biryani
Ingredients for Biryani Rice:
- Basmati Rice- 500 gms (or 3 US cup measure)
Whole Spices:
- Shahjeera- 3/4 tsp
- Green Cardamom- 5
- Cinnamon stick- 3
- Cloves- 5
- Mace (Javitri)- 1
- Star Anise- 2
- Bay Leaves-2
- Onions, sliced- 2 medium (150 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Mint leaves- 3 tbsp & a handful for garnish later
- Biryani Masala- 1 tsp (ready made)
- Refined Oil- 4tbsp
- Ghee (Clarified Butter)- 2 tbsp
- Saffron strands soaked in warm milk
- Fried Cashew nuts- 10 whole (optional)
- Birista (Fried onions) - 2 tbsp
- Salt- 2 tsp
- Water- 750 ml
- Milk- 150 ml
- Total 900 ml
(Alternatively, you can add 3.5 US cup measure of water, and 1 US cup measure of milk.)
Preparation:
- Soak saffron strands in 4 tbsp warm milk for minimum 30 mins.
- Wash and soak the Basmati Rice for 30 mins.
- Fry whole cashew nuts in ghee till golden and set aside.
- Slice 2 medium onions and if using Birista, slice one more and fry in oil until golden.
- Set aside for use later.
Process:
- Heat oil and ghee in a heavy bottom pan.
- Add the whole spices, give a stir and when it splutters, add the sliced onions.
- Fry on medium heat for 10 mins till golden. Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the Biryani Masala and mint leaves. Give a stir and add the water & milk.
- Add salt, give a stir and add the slit green chillies.
- Give a mix again and allow it to come to boil.
- Add the drained basmati rice and give a mix.
- Cook on high heat for 3 mins, reduce heat to low and close the lid.
- Continue to cook covered on low heat for 5 mins.
- Remove the lid and gently turn the rice.
- Drizzle saffron milk and ghee on top and garnish with fried cashew nuts, mint leaves.
- Cook covered on low heat for 5 mins, switch off heat and rest it for around 10 mins.
- Remove the lid and gently mix the rice.
- Garnish with fried onions on top to serve.
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