Indian-Style Rice with Cashews, Raisins and Turmeric recipe

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Ingredients

1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1 bay leaf
½ cup raisins
¾ cup cashew halves

Nutrition Info

461.9 calories
carbohydrate: 55.8 g
cholesterol: 2 mg
fat: 25.1 g
fiber: 2.2 g
protein: 8.4 g
saturatedFat: 14.5 g
servingSize: -
sodium: 791.7 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Recipe Yield

6 servings

Recipe Note

A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.

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