Cumin-Spiced Basmati Rice with Peas and Cashews
A fragrant rice dish infused with cumin and fresh herbs, featuring tender peas and toasted cashews for a delightful crunch. This nepali-inspired asian (vegetarian) ready in about 25 minutes pairs basmati rice, water, teaspoon 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Cumin-Spiced Basmati Rice with Peas and Cashews take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Basmati Rice with Peas and Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Cumin-Spiced Basmati Rice with Peas and Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Basmati Rice with Peas and Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Basmati Rice with Peas and Cashews vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
