Indian-Style Rice with Cashews, Raisins and Turmeric

Indian-Style Rice with Cashews, Raisins and Turmeric


"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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27 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  1. 91 Ratings

Most helpful positive review

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

Most helpful critical review

I added 1/2 cup of sauteed onion, some fresh cilantro, and (imho) lots of curry to make this like the Indian take out we usually get. Boys loved this!!!!

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

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.

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 witho...

I made a mistake and used cream of coconut (sweet) instead of coconut milk and my whole family loved it! Then I made it again with the coconut milk and they liked it, but not nearly as much. I...

This was so good! I substituted vegetable broth to make a delicious vegetarian main meal. I followed the directions just as it said and it came out just right!

My husband & I loved this recipe! The spices were perfect and the house smelled wonderful as it was cooking. The only adjustment I will make next time is to use light coconut milk and a 1/2 cup ...

A fantastic recipe. Made it almost exactly as written, except I had no turmeric and used curry powder instead. Wonderful side dish--different and delicious.

Wow, this is tasty! And very easy to make! I added ~1/2c. onions for extra flavor and I think it helped. I also made sure to rehydrate my raisins as best I could before they went into the ric...

You can not go wrong. add this and that and it still works. we like more chilli out here in AU Tintaldra it's by the Murray River. The Curry's will be Hot next weekend. Love Tinpotcook