Fragrant Kewra Rice with Dry Fruits and Spices
1 hour 10 minutes
1144 reads
About Fragrant Kewra Rice with Dry Fruits and Spices
Transport your senses to India with the fragrant allure of Kewra Rice. This aromatic dish, infused with delicate kewra water, is a symphony of textures and tastes, featuring cashews, raisins, and sweet green peas.Faster than biryani but just as satisfying, this recipe is perfect for a weeknight meal or a celebratory feast. The simple cooking process yields fluffy, flavorful rice that will tantalize your taste buds.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Rice
- 1 cup Basmati Rice
Aromatics and Spices
- 1 Onion sliced
- 1 Tbsp Garlic crushed
- 1 Tbsp Ginger crushed
- 2 Chillies chopped, green
- 1 tsp Cumin Seeds
- 2 Cardamom Pods
- 8 Peppercorns black
- 2 Cloves
- 2 Bay Leaves
- 1 inch Cinnamon Stick
- 1 Star Anise
- 1 tsp Garam Masala dry roasted and coarsely ground
Dry Fruits and Other Ingredients
- 1 Tbsp Raisins
- 15 Cashews
- 1 cup Peas green
- 2 Onions for frying, sliced
- 1 1/2 drops Kewra Essence
- 2 Tbsp Oil Or Ghee
- 1 1/2 tsp Salt or to taste
- 2 cup Water
Instructions
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Soak the rice in water for 1 hour. Slice 1 onion and set aside. Fry the sliced onions until golden brown and crispy, then remove and set aside.
- In a large pan or pot, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds to release their aroma.
- Add the crushed garlic and ginger to the pan. Sauté for 1-2 minutes until fragrant.
- Add the sliced onion to the pan and cook until softened and lightly browned. Add the cashews and roast until lightly golden.
- Stir in the raisins, green chilies, and green peas. Cook for 4-5 minutes until the peas are tender.
- Add the drained rice and salt to the pan. Gently stir to combine with the other ingredients. Add half of the fried onions.
- Pour in the water and kewra essence. Stir gently.
- Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly, and simmer for 7-8 minutes. Simmering allows the rice to cook evenly and absorb the flavors of the spices.
- After 7-8 minutes, or when the rice is about 90% cooked, place a tava (flat griddle) under the pan and continue cooking for 5 minutes over low heat. This creates a gentle steaming effect and ensures perfectly cooked rice.
- Remove the pan from the heat and place the tava directly on top of the pan, covering it completely. Let it rest for 5-6 minutes. This allows the rice to finish steaming and become light and fluffy.
- Remove the tava, fluff the rice with a fork, and serve hot. Garnish with the remaining fried onions. Enjoy with raita or yogurt.
Recipe Notes
Good To Know
- You can add other vegetables of your choice.
- Make sure that dried fruits are cooked over low heat to prevent burning.
- For extra fragrance and flavor, lightly toast the basmati rice in a teaspoon of ghee before cooking; this helps the grains stay separate and enhances the nutty aroma.
- If you prefer a richer, more celebratory touch, add a few saffron strands soaked in warm milk along with the kewra water—this will lend a subtle golden hue and depth of flavor.
- To keep the cashews and raisins crunchy and prevent them from turning soggy, fry them separately in ghee and sprinkle them over the rice just before serving.
- For a vegan version, simply replace ghee with a neutral oil or vegan butter, and ensure the kewra essence is plant-based.
Expert Tips
- For a spicier dish, add a few slivered green chilies along with the other vegetables.
- If using frozen vegetables, thaw them completely before adding to the rice to prevent excess moisture.
- Customize the dish with different nuts and dried fruits like pistachios, almonds, or chopped apricots.
Storage Instructions
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 1173kcalCarbohydrates: 72gProtein: 35gFat: 90gPolyunsaturated Fat: 27gMonounsaturated Fat: 54gSodium: 855mgFiber: 7gSugar: 13g
Meera Girdhar
Articles: 98
8 Comments
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I’m in love with this recipe already!
Such an enticing dish! Thanks for the recipe.
Kids will lap this up, I would too, hahaha…
What a delightful recipe! Thanks for sharing.
look at that caramelized onion, I can feel the aroma of the rice.
Meera, looks so scrumptious…Loving the kewra essence you have added…It surely adds immense richness and flavor.
This looks incredible! I need to try it.
This is wonderful! Can’t wait to taste it.