Basmati Rice Salad Recipe

Name: Basmati Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 1/2 cup clarified butter or vegetable oil; 1 cup chopped yellow onion; 2 teaspoons sliced garlic; 1 teaspoon minced fresh ginger; 6 cardamom seed pods, crushed to release the small seeds and pods discarded; 1 cinnamon stick, broken in half; 1 bay leaf; 2 teaspoons salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne; 3/4 cup golden raisins; 1/2 cup toasted slivered almonds; 1/2 cup cooked chickpeas, drained; 1/2 cup fresh peas, or defrosted frozen peas; 1/2 cup chopped fresh cilantro

Servings: persons

2 cups basmati rice
1/2 cup clarified butter or vegetable oil
1 cup chopped yellow onion
2 teaspoons sliced garlic
1 teaspoon minced fresh ginger
6 cardamom seed pods, crushed to release the small seeds and pods discarded
1 cinnamon stick, broken in half
1 bay leaf
2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup golden raisins
1/2 cup toasted slivered almonds
1/2 cup cooked chickpeas, drained
1/2 cup fresh peas, or defrosted frozen peas
1/2 cup chopped fresh cilantro

1
Place the rice in a colander and rinse under cold running water.
2
Place the rinsed rice in a large bowl and cover with 4 cups of water.
3
Let soak 30 minutes.
4
Drain and reserve the water for cooking.
5
In a large pot, heat the butter over medium-high heat.
6
Add the onion and cook, stirring, for 3 minutes.
7
Add the garlic and ginger, and cook, stirring, for 45 seconds.
8
Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45 seconds.
9
Add the rice and cook, stirring, for 2 minutes.
10
Add the reserved soaking liquid and raisins, and bring to a boil.
11
Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender, 20 minutes.
12
Remove from the heat and let sit covered for 15 minutes.
13
Fluff the rice with a fork and transfer to a large bowl.
14
Combine with the remaining ingredients and remove the cinnamon pieces and bay leaf.
15
Serve warm or at room temperature.

869

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups basmati rice, 1/2 cup clarified butter or vegetable oil, 1 cup chopped yellow onion, 2 teaspoons sliced garlic, and more.

Yes, Basmati Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Basmati Rice Salad

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