Print: Indian-Style Rice with Cashews, Raisins, and Turmeric

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.

Prep

21 min

Cook

40 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon vegetable oil
1.5 cups basmati rice
1 ¼ , 14 ounce
1 , 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 per serving

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