Indian-Style Rice with Cashews, Sultanas and Turmeric

    30 mins

    A colourful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can be pressed into a lightly-oiled bowl, inverted and unmoulded on to a decorative serving plate, and then garnished with fresh coriander and slices of lime and tomato.

    96 people made this

    Serves: 6 

    • 15 ml vegetable oil
    • 310 g basmati rice
    • 1 (14 ounce) can coconut milk
    • 1.2 (14 ounce) cans chicken stock
    • 1 g ground cumin
    • 1 g ground coriander
    • 1 g crushed red pepper flakes
    • 6 g salt
    • 0.6 g ground turmeric
    • 1 bay leaf
    • 80 g raisins
    • 105 g cashew halves

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a large saucepan over medium-high heat. Stir in the rice and cook, stirring, for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, chilli, salt, turmeric, bay leaf, sultanas and cashews. Bring to the boil and then reduce heat to low. Cook, covered tightly, until rice is tender, about 20 minutes. Remove from heat and then fluff rice with a fork. Stand, covered, for 5 minutes.

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    Reviews in English (97)


    Quite tasty. I added onions,ginger and garlic as well as some mushrooms which added a bit more flavor. Nice exotic recipe for entertaining.  -  07 Aug 2006  (Review from Allrecipes US | Canada)


    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.  -  02 Jan 2008  (Review from Allrecipes US | Canada)


    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).  -  27 Jul 2006  (Review from Allrecipes US | Canada)