Serves: 4


  • 1 1⁄2 cups basmati rice
  • 2 1⁄4 cups water
  • 2 tbsp. unsalted butter
  • 1 red onion, peeled and diced
  • 2 cloves of garlic minced
  • 1 tsp. ginger, finely grated
  • 2 tsp. ground turmeric
  • 1⁄2 tsp. cumin


  • 1⁄4 tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. fresh cracked black pepper
  • 1⁄4 cup cashews
  • 1⁄4 cup craisins
  • 1⁄4 cup slivered almonds
  • cilantro




  1. Rinse rice in a large bowl under water until water runs clean. Strain rice and set aside.
  2. In a pot over a medium heat setting, melt butter and add onions, cumin, turmeric, cinnamon and sauté for four to five minutes until lightly browned, then add garlic and ginger and cook for an additional two minutes, and then add rice. Stir constantly for approximately two minutes, then add water, salt and pepper and bring to a boil.
  3. Once pot boils, reduce heat to low and cover, allow to simmer for at least 15 minutes, and then remove lid and sprinkle in cashews, craisins and almonds. Cover for another 10 minutes and fluff prior to serving.