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How To Make An Indian Spiced Rice Salad

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How To Make An Indian Spiced Rice Salad
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Indian Spiced Rice Salad recipe. One of the easiest and spiciest choices for a quick and easy rice salad with more than a hint of the exotic! Enlarge Indian Spiced Rice Salad recipe. One of the easiest and spiciest choices for a quick and easy rice salad with more than a hint of the exotic!
Serves:
4

Step 1: You will need

  • 250 g basamati rice
  • 500 ml hot water
  • 50 g cashew nuts
  • 2 cloves
  • 1 cinnamon stick
  • 4 cardamon pods
  • 2 tbsp vegetable oil
  • 1 tsp saffron threads
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 bunch of fresh spinach
  • half a red onion, thinly sliced
  • 2 tbsp coriander, chopped
  • the juice of 1 lime
  • 2 tbsp olive oil
  • 1 saucepan with lid
  • 1 wooden spoon
  • 1 spoon
  • 1 tray
  • 1 bowl
  • 1 fork
  • 1 large tray lined with foil

Step 2: Perfume the oil

Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally. Once the spices begin to perfume the kitchen, remove them from the oil and discard.

Step 3: Cook the ingredients

Add the cashews and gently brown. Stir them around to avoid them burning. Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in. Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes. Turn the heat off and leave the rice to cook for a further five minutes.

Step 4: Allow to cool

After the 5 minutes, take the pan off the heat. Use a fork fluff up the rice and spread it onto the tray to cool down.

Step 5: Combine

Once cooled, transfer the rice into a large bowl. Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.

Step 6: Serve

Heap a generous portion of the rice salad onto a serving plate and serve. It's also great as an accompaniment to any Tandoori meats. Enjoy!
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Tips & Comments
  1. studentoflife

    I notice that freshly cooked, cooled rice is used. Having made many rice salads, I know that leftover refrigerated rice does not make a good substitue because somehow the grains harden in the frig and the lovely texture is lost. I think any kind of nuts would be good in this, and I, too, would toast them first, probably without oil (they all burn so easily, so watch carefully.) Toasting nuts can also be done in an oven, but they still burn easily, so watch. I would not add to the rice until after it is cooked. In my experience, all nuts except walnuts and pecans will soften when cooked, and it is the wonderful contrast in texture that makes the addition of nuts so appealing.

  2. Prita

    This is more like the Indian Lemon rice native to Southern India

  3. Anonymous

    I would think you could use pretty much any nut you like. I would try it with slivered almonds.

  4. babynikki2020

    can you use a different nut besides cashews?

  5. Anonymous

    Really a tasty one. Kanchana Radhakrishnan jokeskitchentips.blogspot.com

  6. Anonymous

    I followed this recipe for a family party, it was easy to follow and the results were excellent. I will definitely use this recipe again.

  7. Anonymous

    can't wait to try , looks yummy