2.  Remove from the stove when the rice is tender. Drain off any remaining water.

3.  Heat the oil and butter in the pan. Add the rice, salt and green onions to the pan then stir gently until the rice grains are coated evenly. Let this cook for a few minutes. Mix in the herbs and cashews. Cook over low heat for a few more minutes. Adjust the salt as desired.


1. Rinse and drain the rice several times in cool water. Add the rice, cinnamon, bay leaf, cloves, green cardamom pods and black peppercorns to a large pan with 2 cups of water and bring to a boil. Reduce the heat to low and simmer for approximately 15 minutes, stirring occasionally. 


1 cup basmati rice
1-inch cinnamon stick
1 bay leaf
2 green cardamom pods
2 cloves
6 black peppercorns
2 Tbs olive oil
1 Tbs butter
1/2 tsp kosher salt
2 green onions, chopped
1 Tbs chopped Italian parsley
1 Tbs chopped cilantro
2 Tbs chives, snipped
1 Tbs chopped dill
​6 cashews, toasted

Rice with Fresh Herbs [Indian fusion Recipe]

This is a simple rice dish that is light and provides light, fresh flavors to a meal. Instead of making plain rice, either boiled or sautéed in butter, this recipe adds the refreshing flavor and vibrant color of fresh herbs. I selected some of my favorites: dill, parsley, cilantro and chives. Sliced fresh green onions provide flavor as well. The rice is simply boiled with a few dry spices. When tender the herbs are mixed into it. The dish is garnished with a few golden, toasted cashews.