East Indian Wedding Rice Recipe
Rice Pilaf with Fruit and Nuts
This East Indian wedding rice is a rich and aromatic rice pulao with a luxurious amount of nuts and raisins cooked in ghee. The dish has been served for weddings and festive occasions over the generations. This simple and easy recipe takes about 30 minutes to cook.
If you’ve attended an East Indian wedding, then you’ve probably eaten this classic East Indian wedding rice. It’s served with all wedding meals along with fugias and varias. You can add less or more fruit and nuts as well as use more ghee to make it richer. The flavor of ghee permeating from this dish is wonderful.
You can use basmati but this dish works with best with colam or other long-grain rice variety. Make sure to adjust the water quantity to the type of rice used.
Below I have given water for the basmati rice but if you use other variety please make the necessary adjustments.
Basmati rice – 1 cup rice to 1 1/2 cup water – 20 mins
Texmati rice – 1 cup rice to 2 cups water – 20 mins
Long-grain-rice – 1 cup rice to 1 1/2 cup water – 20 mins
Short grain rice – 1 cup rice to 1 1/2 cup water- 15 mins
Jasmine rice – 1 cup rice to 1 3/4 cup water – 15 mins
Cashewnuts are used because they are more affordable in India compared to almonds but you can use almonds and other nuts. Having said that, I would not recommend walnuts, macadamia, or hazelnuts as they have a strong flavor.
Traditionally, raisins are used but we love dried cranberries as well as chopped apricots and figs in this rice. The cranberries being tart add a nice zing to the rice.
While not traditional, my kids love the addition of green peas in this rice. Also, a fun addition is fried onions which add a nice crispiness as well as sweetness to the rice.
- Saute Pan
- Wooden spatula
- Cutting Board
- 2 cups (400 g) Rice colam, Basmati or long grain rice
- 4 tbsp (4 tbsp) Ghee or butter
- 2 tbsp (2 tbsp) Oil cooking
- 1/2 cup (1/2 cup) Cashew nuts
- 1/2 cup (1/2 cup) Raisins plums
- 2 cup (2 cup) Onion sliced thinly
- 3 1/2 cups (1.75 pt) Water
- 1/4 cup (1/4 cup) Cilantro garnish, optional
- 2 inch (2 inch) Cinnamon stick dalchini
- 3 (3 ) Cloves lavang
- 2 (2 ) Bay leaves optional
- 2 Hard-boiled eggs for garnish
- Clean, rinse and soak rice in water for 30 mins
- In a saute pan heat oil and butter.ghee.
- Saute the whole spices for a minute.
- Add the nuts and fruits – saute for two minutes until lightly toasted
- Then add in the onions – saute a minute or two until onions are golden brown
- Remove some onions, fruit, and nuts for garnish.
- Drain the rice and add it to the pan.
- Saute for about 2 to 3 minutes until the rice is lightly toasted
- Add 3 /12 cups water and let come to a boil.
- Cover the pan and lower the heat to low.
- Cook on a low simmer for 20 minutes – set the timer for 20 minutes
- When the timer sets off – switch the flame off. But do not open the pan.
- Let the rice continue to cook in the residue heat for 10 more minutes.
- After 10 minutes – fluff with a fork
- Serve garnished with brown onions, and sliced boiled eggs
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