There are many recipes for kashmiri rice, and each uses a different combination of spices and ingredients. This version of the Indian favourite includes creamy beef rice combined and cashew paste.






Skill level

Average: 4.1 (17 votes)


  • basmati or long grain rice 
  • 1 tbsp oil
  • 3 cinnamon sticks 
  • 3 cloves 
  • 8 cardamom pods 
  • 600 ml water
  • 1 tsp turmeric 
  • ½ tsp salt, plus extra to taste
  • ½ onion, finely sliced
  • 1 tbsp garam masala
  • chilli powder
  • beef strips 
  • coriander, to serve

Spice paste

  • ½ onion, finely sliced
  • coconut cream
  • garlic
  • fresh cashew paste
  • paprika

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 30 minutes

Wash the rice well under cold running water until the water runs clear. Soak the rice in water for 30 minutes.

Heat oil in a heavy-based saucepan over medium heat and and fry the cinnamon, cloves and cardamon for 2 minutes.

Drain the rice well. Rinse again and add to the pan, stirring. Add the water, turmeric and salt. Cover and cook over a very low heat for 20-30 minutes until tender and all the liquid has been absorbed. 

In a separate pan, fry the onion, garam masala and chilli powder. Add the beef strips and allow to cook slowly.

While the beef is cooking, make the spice paste. Blend the onion, coconut cream, garlic, cashew paste and paprika in a blender until a paste forms. Add this to the rice.

When the beef is cooked, slowly fold the beef into the rice.

Add salt to taste. Garnish with coriander or another herb of your choice.