Indian-Style Rice with Cashews, Raisins and Turmeric Recipe - Allrecipes.com
Indian-Style Rice with Cashews, Raisins and Turmeric Recipe
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Indian-Style Rice
See how to make a fragrant, colorful basmati rice side dish. See more
  • READY IN 27 mins

Indian-Style Rice with Cashews, Raisins and Turmeric

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    22 mins
  • READY IN

    27 mins

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 More Reviews

Most Helpful Positive Review
Aug 07, 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.

 
Most Helpful Critical Review
Aug 15, 2011

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!!!!

 
Jan 02, 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.

 
Aug 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).

 
May 19, 2008

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 personally thought it was too sweet with the cream of coconut, but will try it again using less than a whole can. Thank you for this recipe!

 
Jan 21, 2007

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!

 
Nov 12, 2007

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

 
Mar 15, 2010

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 of cashew pieces, to see if it lightens it up the recipe calorie-wise. I served this alongside Country Captain Chicken and Indian Cauliflower (the later is also on this site). Finally garnishing this with fresh cilantro definitely gives it an added umph, YUMMY!

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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