Because my awesome boyfriend is Bengali (hey babe!), I like to make him Bengali cuisine every once in a while. My very first attempt at Bengali food was a fish curry, which you can find by clicking here. It was…eventful to say the least. Bengali food is delicious, especially the desserts. All those wonderful Indian sweets you love? Most likely Bengali. Almost everything has a touch of sweetness to it, which is perhaps why my boyfriend is so stinkin sweet to me. It’s in his blood.
Anywho, this recipe for cashew raisin rice is not a new one. Actually, I made it during last year’s Durga Puja(o). If you’re interested in reading about our holiday party where you will also find another Bengali recipe for spicy potato and cabbage, feel free to click here. I’m not sure why I waited so long to post this recipe, but here you go!
PS, the second half of this recipe is cooked in a rice cooker. If you don’t have one, just put the appropriate amount of water in a pot, and cook it on the stove.
- 2 cups basmati
- 1 onion, sliced very thin
- 1-2 handfuls of cashews
- 1-2 handfuls of raisins
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp ghee, if Vegan just use oil
- 1 stick cinnamon
- 3-4 cloves
- 3-4 cardamom pods
- 1/2 tsp saunf
- a couple pinches of saffron
In the rice cooker, add the rice and appropriate amount of water, and soak for 20 minutes.
While the rice is soaking, heat the ghee in a pan.
When the ghee is hot, add cardamom, cinnamon, cloves. Once those crackle, add the onions. Saute until translucent. Add the cashews. Stir, reduce heat. Saute till onions are nice and golden and cashews are golden brown. Add the raisins. Stir until raisins become plump. Add the saunf and stir. Turn off heat.
By now the rice should be soaked. Take a cup or small container, and take out a little bit of the water. Add the onion mix, along with salt and sugar. Stir everything together in the rice cooker. Sprinkle the saffron on top of the mixture, and close the lid. Cook on appropriate setting.