Nigella Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts is made with basmati rice, a medley of spices, onions, garlic, cashew nuts, and banana shallots. This recipe creates a fragrant, golden rice dish crowned with crisp, nutty toppings. It takes about 1 hour and 30 minutes to prepare and serves 4–6.
Nigella Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts Ingredients
For the Rice:
- 2 onions (250–300g)
- 2 fat cloves of garlic
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp nigella seeds
- 1 tsp fennel seeds
- ½ tsp ground mace
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 3 cardamom pods
- 2 tbsp coconut oil or vegetable oil
- 2 tsp coconut oil or vegetable oil
- 250g basmati rice
- 500ml vegetable stock
For the Crispy Bits:
- 3 fat cloves of garlic
- 50g banana shallots
- 4 tbsp (60ml) vegetable oil
- 75g unsalted cashew nuts
How To Make Nigella Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts
- Prepare the Base: Chop onions and garlic. Measure spices into a bowl.
- Cook the Onions: Heat 2 tbsp oil in a heavy pot, cook onions over medium heat for 10–15 mins until softened.
- Rinse Rice: Rinse basmati rice in a sieve until water runs clear.
- Toast Spices and Add Rice: Off the heat, add garlic and spices to onions. Return to heat, add 2 tsp oil, stir in rice to coat in spiced oil.
- Simmer the Rice: Taste stock and salt if needed, pour into pan. Bring to boil, cover tightly, and cook on low heat for 20 mins. Remove from heat, towel over pan, lid on, rest 40–60 mins.
- Make Crispy Toppings: Slice garlic and shallots thinly. Fry garlic in oil until golden, transfer to paper. Repeat with shallots in batches.
- Fry Cashews: Just before serving, fry cashews until golden and transfer to paper. Reserve oil.
- Assemble: Fluff rice with a fork, mix in half of the crispy bits. Serve in warm dish, topping with the rest.
Recipe Tips
- Do Not Skip the Rest: Letting the rice sit covered ensures perfect texture.
- Prep Ahead: Chop toppings early or fry in advance and keep crisp.
- Spice Control: Adjust turmeric and cinnamon for a milder flavor.
- Use a Wide Pan: Ensures even cooking and avoids clumping.
What To Serve With Spice-Studded Rice
This rice is ideal alongside roast vegetables, spiced stews, grilled tofu, or curries. Pair with yogurt sauces or fresh cucumber salad for contrast.
How To Store Spice-Studded Rice
Refrigerate: Store in airtight containers for up to 3 days.
Freeze: Freeze in portions for up to 1 month. Reheat thoroughly before serving.
Spice-Studded Rice Nutrition Facts
- Calories: 460
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Sugar: 4g
- Protein: 9g
- Sodium: 520mg
FAQs
Can I use white onion instead of banana shallots?
Yes, though shallots offer a more delicate, sweet flavor.
Is this dish spicy?
Not hot—just aromatic from whole spices.
Can I substitute brown rice?
Yes, but adjust the cooking time and liquid as needed.
Can I skip the cashews?
Yes—use almonds or sunflower seeds, or omit entirely for nut-free.
Do I need coconut oil?
No, vegetable oil works just as well.
Nigella Spice-Studded Rice with Crispy Shallots, Garlic and Cashew Nuts
Description
Fluffy basmati rice richly infused with spices and topped with golden-fried garlic, shallots, and cashew nuts—vibrant and deeply aromatic.
Ingredients
For the Rice:
Crispy Bits:
Instructions
- Cook onions in oil until softened.
- Add garlic and spices, then rice and extra oil.
- Pour in stock, boil, then simmer covered 20 mins.
- Rest rice off heat, covered with towel, 40–60 mins.
- Slice and fry garlic and shallots until golden.
- Fry cashews just before serving.
- Fluff rice with fork, mix in half toppings.
- Serve topped with remaining crispy bits.
Notes
- Let rice rest fully for fluffiness.
- Store crispy toppings separately to keep them crunchy.
- Delicious warm or at room temperature.