Indian-Style Rice with Cashews, Raisins and Turmeric Recipe
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Indian-Style Rice with Cashews, Raisins and Turmeric

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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (48)

Prep Time:
5 Min
Cook Time:
22 Min
Ready In:
27 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/2 cups basmati rice
  • 1 (14 ounce) can coconut milk
  • 1 1/4 (14 ounce) cans chicken stock
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • 1/2 cup raisins
  • 3/4 cup cashew halves

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 462 | Total Fat: 25.1g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 7, 2006 by MIRRS   view full review
Quite tasty. I added onions,ginger and garlic as well as some mushrooms which added a bit more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 2, 2008 by LADYTRUTH20   view full review
Rice turned out really good, nice and tasty I used yellow raisins, and pine nuts instead of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 11, 2006 by Apple Jacks   view full review
This was nice and exotic. I was surprised by the instruction to sautee the uncooked rice,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 21, 2007 by Elizabeth   view full review
This was so good! I substituted vegetable broth to make a delicious vegetarian main meal. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on May 19, 2008 by josiecat Supporting Member (Click to learn more about Supporting Membership)  view full review
I made a mistake and used cream of coconut (sweet) instead of coconut milk and my whole family...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 15, 2010 by Jessica Paige Supporting Member (Click to learn more about Supporting Membership)  view full review
My husband & I loved this recipe! The spices were perfect and the house smelled wonderful as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 25, 2010 by Katy   view full review
Wow, this is tasty! And very easy to make! I added ~1/2c. onions for extra flavor and I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 27, 2008 by tinpotcook   view full review
You can not go wrong. add this and that and it still works. we like more chilli out here in AU...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 12, 2007 by BLUEGIRL5   view full review
A fantastic recipe. Made it almost exactly as written, except I had no tumeric and used curry...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 30, 2008 by Karen   view full review
Wow--this was so easy for a really creamy, delicious rice. I didn't have turmeric and added a...

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