Ingredients:

  • 1 cup (190g) basmati rice, rinsed
  • 2 cups (480ml) water
  • ½ teaspoon salt
  • 2 tablespoons (30g) unsalted butter or ghee
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon (5g) grated ginger
  • 1 tablespoon (5g) garam masala
  • ½ teaspoon (2.5g) cumin seeds
  • ¼ cup (40g) mixed nuts (cashews, almonds, pistachios), roughly chopped
  • ¼ cup (40g) raisins or dried apricots, chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • Fresh cilantro or mint leaves for garnish (optional)

Instructions:

  1. In a saucepan, combine rinsed basmati rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed.
  2. Remove from heat and let it steam for an additional 5 minutes before fluffing with a fork.
  3. Heat butter or ghee in a frying pan over medium heat. Add chopped onion and sauté until golden brown (about 5 minutes).
  4. Stir in garlic and ginger, followed by garam masala and cumin seeds. Cook until fragrant (1-2 minutes).
  5. Add the cooked rice to the frying pan with the onion mixture. Fold in the mixed nuts and dried fruits. Drizzle with lemon juice.
  6. Mix gently until all ingredients are well combined and heated through.
  7. Transfer the Peshwari rice to a serving dish. Garnish with cilantro or mint leaves, if desired.