Saffron Rice With Cashews And Raisins Recipes

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SAFFRON RICE WITH RAISINS AND CASHEWS



Saffron Rice with Raisins and Cashews image

Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.

Provided by DONNALOVESCHEESE

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 9

2 ½ cups water
1 cup Basmati rice
¼ cup white sugar
2 teaspoons clarified butter
1 pinch saffron
6 whole cloves
3 tablespoons raisins
¼ cup cashews
1 teaspoon ground cardamom

Steps:

  • In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter.
  • Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
  • To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
  • Sprinkle with cardamom before serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 57.9 g, Cholesterol 5.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 59.9 mg, Sugar 13 g

BASMATI RICE WITH FRIED CASHEWS AND RAISINS



Basmati Rice with Fried Cashews and Raisins image

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • 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.

CASHEW RICE WITH GOLDEN RAISINS



Cashew Rice with Golden Raisins image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 6 servings

Number Of Ingredients 7

3 cups chicken stock
3 cups instant rice
1/4 teaspoon salt
1 pinch cinnamon
1 1/2 tablespoons butter
1 cup cashew halves and pieces
3/4 cup golden raisins

Steps:

  • Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
  • Remove from heat and let stand 7 to 9 minutes.
  • Fluff rice with a fork and stir in cashews and raisins. Serve hot.

SAFFRON RICE WITH CASHEWS AND RAISINS



Saffron Rice With Cashews and Raisins image

This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

Provided by NcMysteryShopper

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron thread
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashews
1/4 cup raisins

Steps:

  • Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
  • With a fork, gently stir in the butter, cashews, and raisins.

Nutrition Facts : Calories 384.1, Fat 11.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 693.3, Carbohydrate 63.6, Fiber 3, Sugar 6.4, Protein 7.2

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC



Indian-Style Rice with Cashews, Raisins and Turmeric image

A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.

Provided by MICHELLE0011

Categories     Side Dish     Rice Side Dish Recipes

Time 27m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1 bay leaf
½ cup raisins
¾ cup cashew halves

Steps:

  • Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g

SAFFRON RICE WITH CASHEWS



Saffron Rice With Cashews image

The original recipe called for chopped pistachio nuts, but when my mom was teaching me to cook, she only had cashews. I was never a cashew fan until I tasted this dish. The cashews become rather soft and separate into halves. The whole dish has an aromatic and softly sweet flavor. I've used cashews ever since, not even bothering with pistachios!

Provided by Seebee

Categories     Long Grain Rice

Time 45m

Yield 9-14 serving(s)

Number Of Ingredients 10

3/4 teaspoon crushed saffron
4 1/2 tablespoons warm milk (I use soy milk)
3 tablespoons butter (I use margarine)
1/2 cup currants
1/2 cup cashew nuts
2 1/4 cups long-grain rice
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 pinches cinnamon

Steps:

  • Dissolve saffron in warm milk.
  • Melt butter in a medium to large saucepan.
  • Add currants, nuts, and rice.
  • Stir over a low heat for several minutes.
  • Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture.
  • Stir briefly.
  • Raise the heat and bring the water to a boil.
  • Lower heat, and cover to barely simmer for 25 minutes.
  • Serve immediately.
  • For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.

Nutrition Facts : Calories 282.3, Fat 8, SaturatedFat 3.4, Cholesterol 11.2, Sodium 472.7, Carbohydrate 47.9, Fiber 1.4, Sugar 7.9, Protein 5.1

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