Heat the oil over medium heat in a medium size pot with a lid. Add the garlic, cinnamon stick, crushed green cardamom pods and cumin seed. Once the spices start to perfume the kitchen you may discard them (or keep them in for a stronger flavour).
Chop the cashews and add to oil. Gently brown. Stir to avoid burning. Add the rice and mix in to coat the rice well. Add the turmeric and salt and stir them in. Add the water and the saffron threads and bring it to a simmer. Once simmering, put the lid on and turn the heat down to low. Cook the rice for the length of time specified on the package.
Turn the heat off and leave the rice to sit for 10 minutes. Use a fork to fluff up the rice. Spread the rice out onto a platter to cool.
Once cooled, transfer the rice into a large bowl. Add the cooked shredded chicken, spinach, minced cilantro, sliced onion, fresh lime juice, olive oil and mix well.
To serve, heap a generous portion of the rice salad onto a serving plate. Garnish with a few slices of red onion and some whole cashews (optional).
- Serves: 4
- Prep Time:
- Cook Time:
- 2 cups (500 mL) cooked chicken, shredded
- 2 tsp (10 mL) canola oil
- 2 cloves garlic, whole
- 1 cinnamon stick(s)
- 4 green cardamom pods, crushed
- 1 tsp (5 mL) cumin seeds
- 1/4 cup (60 mL) unsalted, dry roasted cashews
- 1 cup (250 mL) brown basmati rice
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2.5 mL) salt
- 1 tsp (5 mL) saffron
- 2 cups (500 mL) water
- 4 cups (1 L) baby spinach, fresh
- 2 tbsp (30 mL) cilantro, fresh, minced
- 1 cup (250 mL) red onion(s), halved, sliced
- 3 tbsp (45 mL) lime juice, fresh
- 1 tbsp (15 mL) olive oil
This is a beautiful salad with great contrast between the yellow of the cooked rice and bright green of the fresh spinach. You may use any leftover or deli roasted chicken. Like most salads, you can serve it warm or cold.