Indian-Style Rice with Cashews, Raisins and Turmeric

66 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    22 m
  • Ready In

    27 m
MICHELLE0011
Recipe by  MICHELLE0011

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (66)

Rate This Recipe
MIRRS
22

MIRRS

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
17

LADYTRUTH20

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
14

Apple Jacks

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).

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 55.8 g
  • 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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