How To Make An Indian Spiced Rice Salad


* 250 g basamati rice
* 500 ml hot water
* 50 g cashew nuts
* 2 cloves
* 1 cinnamon stick
* 4 cardamon pods
* 2 Tbsp vegetable oil
* 1 tsp saffron threads
* 1 tsp cumin seeds
* 1 tsp turmeric
* 1 tsp salt
* 1 bunch of fresh spinach
* half a red onion , thinly sliced
* 2 Tbsp coriander , chopped
* the juice of 1 lime
* 2 Tbsp olive oil
* 1 saucepan with lid
* 1 wooden spoon
* 1 spoon
* 1 tray
* 1 bowl
* 1 fork
* 1 large tray lined with foil


Step 1:

Perfume the oil

Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally. Once the spices begin to perfume the kitchen, remove them from the oil and discard.

Step 2:

Cook the ingredients

Add the cashews and gently brown. Stir them around to avoid them burning. Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in. Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes. Turn the heat off and leave the rice to cook for a further five minutes.

Step 3:

Allow to cool

After the 5 minutes, take the pan off the heat. Use a fork fluff up the rice and spread it onto the tray to cool down.

Step 4:


Once cooled, transfer the rice into a large bowl. Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.

Step 5:


Heap a generous portion of the rice salad onto a serving plate and serve. It's also great as an accompaniment to any Tandoori meats. Enjoy!