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Golden Spiced Indian Rice Salad with Toasted Georgia Pecans



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3 cups water
3/4 tsp. salt, divided
1 1/2 cups uncooked basmati rice, rinsed
1 1/2 cups Georgia pecan halves
2 tbsp. olive oil
1 large onion, finely chopped
2 tbsp. finely chopped fresh ginger
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1/3 cup finely chopped fresh cilantro
1/2 tsp. sugar


  1. 1
    In a medium pot, heat water to boiling. Add rice and 1/2 tsp. salt; reduce heat to a low simmer, cover and cook 15 minutes. Let rice stand covered 10 minutes, then spread on sheet pan to cool and prevent sticking.
  2. 2
    In large skillet over medium heat, toast pecan halves until lightly browned and fragrant about 4 minutes. Remove from skillet and set aside. Add oil to skillet and heat. Add onion and ginger; cook 5 minutes. Stir in coriander, cumin, turmeric and remaining 1/4 tsp. salt. Cook 5 minutes longer.
  3. 3
    In large serving bowl, combine cool rice, onion mixture and pecans. Toss gently until well mixed and all rice is tinted yellow from the spices; add cilantro and sugar, mixing briefly. Set aside at least 20 minutes before serving at room temperature.

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preparation methods
cuisines Asian, Indian
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