Eid Biryani-Spiced Rice Pasta Salad with Cashews

Name: Eid Biryani-Spiced Rice Pasta Salad with Cashews
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 10 oz (280 g) basmati rice pasta (or orzo or small rice-shaped pasta); 1 cup (140 g) roasted unsalted cashews, coarsely chopped; ¾ cup (130 g) golden raisins; 1½ cup (190 g) fresh or frozen peas, thawed if frozen; ¾ cup (180 g) plain yogurt (full-fat or Greek-style), at room temperature; ¼ cup (60 g) mayonnaise; 1½ teaspoon (3 g) ground cumin; ¾ teaspoon (1½ g) ground green cardamom; ½ teaspoon (1 g) ground cinnamon; ¼ teaspoon (½ g) ground clove; 3 tablespoon (45 ml) fresh lemon juice; to taste kosher salt; to taste freshly cracked black pepper; ½ cup (12 g) fresh cilantro leaves, loosely packed, roughly chopped; ¼ cup (6 g) fresh mint leaves, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

A celebratory no-cook pasta salad inspired by the aromatic spices of biryani. Nutty basmati rice pasta is tossed with roasted cashews, plump raisins, fresh peas, and a creamy yogurt dressing infused with warm biryani spices—cumin, cardamom, cinnamon, and clove. Finished with fresh cilantro and a squeeze of lemon, this is perfect for Eid gatherings or any festive occasion.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

10 oz (280 g) basmati rice pasta (or orzo or small rice-shaped pasta)
1 cup (140 g) roasted unsalted cashews, coarsely chopped
¾ cup (130 g) golden raisins
1½ cup (190 g) fresh or frozen peas, thawed if frozen
¾ cup (180 g) plain yogurt (full-fat or Greek-style), at room temperature
¼ cup (60 g) mayonnaise
1½ teaspoon (3 g) ground cumin
¾ teaspoon (1.5 g) ground green cardamom
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (0.5 g) ground clove
3 tablespoon (45 ml) fresh lemon juice
to taste kosher salt
to taste freshly cracked black pepper
½ cup (12 g) fresh cilantro leaves, loosely packed, roughly chopped
¼ cup (6 g) fresh mint leaves, loosely packed, roughly chopped (optional)

Equipment (6)

Large pot for cooking pasta
Medium mixing bowl
Small bowl for yogurt dressing
Colander
Large serving bowl
Wooden spoon or salad tongs

Steps

Before you start

Cook the basmati rice pasta according to package directions while you prepare the other components
Have all spices measured and ready before mixing the dressing
If using frozen peas, let them thaw at room temperature while the pasta cooks

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the basmati rice pasta and cook according to package directions, usually 9–11 minutes, stirring occasionally to prevent sticking.
- The pasta should be tender but still have a slight bite.
- Drain in a colander and rinse briefly under cool running water to stop cooking and remove excess starch.
- Transfer to a large serving bowl and set aside to cool for a few minutes while you prepare the other components.
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Ready when: Pasta is tender but not mushy, with a slight firmness when bitten
Tip: Don't skip the rinse—it prevents the pasta from becoming gummy and sticky
2
Prepare the dressing
- In a small bowl, whisk together the plain yogurt, mayonnaise, ground cumin, ground cardamom, ground cinnamon, ground clove, and fresh lemon juice.
- Stir until smooth and no lumps remain.
- Season with kosher salt and freshly cracked black pepper to taste.
- The dressing should be creamy and coat the back of a spoon; if it seems too thick, whisk in 1–2 tablespoons of water to reach the right consistency.
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Ready when: Dressing is smooth, spiced, and free of lumps
Tip: Blend the spices into the yogurt first before adding lemon juice to ensure even distribution of flavor
3
Combine pasta with dressing
- Pour the yogurt-spice dressing over the warm pasta and toss gently but thoroughly using a wooden spoon or salad tongs until every strand is evenly coated.
- Make sure to scrape the bottom and sides of the bowl to incorporate all the dressing.
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Ready when: Pasta is evenly coated with creamy, spiced dressing
Tip: Toss while the pasta is still warm so it absorbs the flavors more fully
4
Add cashews, raisins, and peas
- Add the coarsely chopped roasted cashews, golden raisins, and thawed peas to the dressed pasta.
- Gently fold these ingredients in using a salad tongs or wooden spoon, being careful not to break the pasta strands.
- Distribute everything evenly throughout the salad so each serving has a balance of texture and sweetness.
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Ready when: All components are evenly distributed and well mixed
Tip: Fold gently rather than stir vigorously to keep the pasta intact and prevent it from breaking
5
Finish with fresh herbs
- Stir in the fresh cilantro and optional fresh mint leaves.
- Reserve a small handful of cilantro to garnish the top of the salad just before serving.
- Taste the salad and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed.
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Ready when: Herbs are evenly distributed and salad is well-seasoned to taste
Tip: Add some herbs now and reserve some for garnish to ensure fresh, vibrant green color and flavor at serving time
6
Let salad rest and chill
- Cover the serving bowl loosely with plastic wrap or a clean kitchen towel and refrigerate for at least 8–10 minutes before serving.
- This allows the flavors to meld and the salad to reach a cool, refreshing temperature.
- If making ahead, it can be prepared up to 4 hours in advance and chilled until ready to serve.
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Ready when: Salad is chilled and flavors have melded
Tip: If chilling longer than 2 hours, give the salad a gentle toss before serving to redistribute any dressing that has settled

Good to know

Tips

This salad is best served cold or at room temperature, making it ideal for buffet-style serving at Eid celebrations or potlucks
To intensify the biryani spice flavor, lightly toast the ground spices in a dry skillet for 30 seconds before adding to the yogurt dressing
For a creamier salad, increase the yogurt to ¾ cup (200 g) and reduce mayonnaise to 2 tablespoons (30 g)
Fresh herbs like cilantro and mint are essential to the flavor profile; don't skip them or substitute with dried herbs, which lack the vibrant taste

Make ahead

Yes. Prepare the salad up to 4 hours ahead and refrigerate in a covered bowl. Toss gently before serving and adjust seasoning if needed. Add reserved cilantro garnish just before serving for the brightest color and flavor.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. The pasta will continue to absorb the dressing and flavors will deepen. Freezer: Not recommended; the yogurt-based dressing does not freeze well. Room temperature: Consume within 2 hours if left out. To reheat: Serve chilled straight from the refrigerator, or let sit at room temperature for 15 minutes before serving if you prefer it slightly warmer.

Substitutions

basmati rice pasta (or orzo or small rice-shaped pasta) → Orzo, couscous, or short-grain white rice. These have similar texture and flavor profiles. Adjust cooking time according to package directions.
plain yogurt (full-fat or Greek-style) → Sour cream or crème fraîche. Use the same amount for a tangier dressing with a richer mouthfeel.
roasted unsalted cashews → Slivered almonds, toasted pine nuts, or raw pistachios. These provide similar crunch and nutty flavor. Toast lightly first if using raw nuts for best flavor.
golden raisins → Dried cranberries, dried apricots (chopped), or dried mango (chopped). Any dried fruit will work; adjust quantity based on preference for sweetness and tartness.