This recipe is for colorful, fragrant Indian-style rice with cashews, raisins, and turmeric. If desired, for presentation purposes, the rice can be pressed into a lightly oiled bowl, inverted, and unmolded onto a decorative serving plate, garnished with fresh cilantro and slices of lime and tomato.
Ingredients
- 1 tablespoon vegetable oil
- 1.5 cups basmati rice
- 1.25 cans chicken stock , 14 ounce
- 1 can coconut milk , 14 ounce
- 0.75 cups cashew halves
- 0.5 cups raisins
- 1 teaspoon salt
- 1 bay leaf
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 0.25 teaspoons ground turmeric
- 1 pinch crushed red pepper flakes
Instructions
-
1
Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Nutrition Facts
Per serving
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