Royal Rice
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A fragrant Bengali sweet rice dish with cashews, raisins, and aromatic spices. Traditionally served on special occasions, it has a light sweetness and golden color, perfect alongside curries.
Ingredients
- 29.6 ml ghee
- 2.5 cinnamon stick
- 3 green cardamom pods
- 2 cloves
- 2 Indian bay leaves
- 50 g cashews
- 50 g raisins
- 4.93 ml ground turmeric
- 4.93 ml ground cumin
- saffron strands
- 250 g basmati rice well rinsed and drained
- 7.39 ml salt
- 4.93 ml sugar
- 500 ml water
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.1 mg
- Iron: 1.41 mg
- Magnesium: 32.4 mg
- Phosphorus: 62.6 mg
- Potassium: 149 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml ghee
- 2.5 cinnamon stick
- 3 green cardamom pods
- 2 cloves
- 2 Indian bay leaves
- 50 g cashews
- 50 g raisins
- 4.93 ml ground turmeric
- 4.93 ml ground cumin
- saffron strands
- 7.39 ml salt
- 4.93 ml sugar
- 500 ml water
Prepare
- 250 g basmati rice, well rinsed and drained
Let's Cook
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Step 1.
Heat the ghee in a large saucepan with a lid over medium heat. Once melted, add the cinnamon stick, cardamom pods, cloves, and bay leaves, and sizzle for 1 minute until fragrant.
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Step 2.
Stir in the cashews and raisins, then add the ground turmeric, ground cumin, saffron strands, rinsed basmati rice, salt, and sugar. Stir until everything is well coated.
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Step 3.
Pour in the water and bring to a boil. Cover the pan, reduce the heat to low, and simmer for 10–12 minutes, or until all the water is absorbed and the rice is tender.
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Step 4.
Turn off the heat but keep the lid on the pan. Let the rice steam for 5 minutes to become pillowy soft before serving.