Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 medium onion (s)
- 2 cloves garlic
- 1 piece (s) ginger, fresh, small
- 2 tablespoon clarified butter
- 100 g cashew nuts
- 500 g basmati
- 75 g raisins
- 0.5 teaspoon ½ clove powder
- 0.5 teaspoon ½ cardamom
- 1 teaspoon spice mix (Garam Masala)
- salt
- 1 sachet saffron powder (0. g), possibly
- some coriander green, possibly
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Peel the onion, garlic and ginger. Chop everything very finely.
- Heat the clarified butter in a saucepan. Roast the cashew nuts in it. Add onions, garlic, ginger, rice and raisins and sauté briefly. Season with cloves, cardamom, garam masala and 1 teaspoon salt. Deglaze with a good 1 liter of water, bring to the boil and cover and leave to swell over low heat for 18-20 minutes.
- Dissolve the saffron in 100 ml of hot water. Loosen up the finished rice with a fork and drizzle the saffron water over it. Garnish with coriander leaves.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below