Cumin-Spiced Basmati Rice with Peas and Cashews

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A fragrant rice dish infused with cumin and fresh herbs, featuring tender peas and toasted cashews for a delightful crunch. This Asian recipe (vegetarian), ready in about 25 minutes, pairs basmati rice, water, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups basmati rice
• 2.5 cups water
• 1 teaspoon cumin seeds
• 2 tablespoons olive oil
• 1 small, finely chopped onion
• 1 cup, frozen green peas
• 1/4 cup, chopped cashews
• 1/2 teaspoon salt

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 2.5 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tablespoons olive oil in a small skillet over medium heat. Add 1 teaspoon cumin seeds and 1 small finely chopped onion, cooking for 4 minutes until onion is soft and golden.
3. Step 3: Add 1 cup frozen green peas and 1/4 cup chopped cashews to the skillet, cooking for 3 minutes until peas are heated through and cashews are lightly toasted.
4. Step 4: Once rice is cooked, fluff with a fork and transfer to a serving dish. Top with the onion, pea, and cashew mixture. Serve immediately.