Indian-Style Rice with Cashews, Raisins and Turmeric

Indian-Style Rice with Cashews, Raisins and Turmeric

70
MICHELLE0011 0

"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."

Ingredients 27 m {{adjustedServings}} servings 462 cals

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Nutrition

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  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 70

  1. 88 Ratings

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MIRRS
8/7/2006

Quite tasty. I added onions,ginger and garlic as well as some mushrooms which added a bit more flavor. Nice exotic recipe for entertaining.

LADYTRUTH20
1/2/2008

Rice turned out really good, nice and tasty I used yellow raisins, and pine nuts instead of the cashews. Served with Lamb and Garlic Naan, was yummy. made for my 3 brothers. no leftovers.

Apple Jacks
8/11/2006

This was nice and exotic. I was surprised by the instruction to sautee the uncooked rice, which promptly got a little burnt by my overacheiving stovetop, but otherwise everything went off without a hitch. With the coconut milk, it comes out very creamy. My boyfriend said that the taste is unfamiliar but good (We don't eat much Indian food).