Indian-Style Rice with Cashews, Sultanas and Turmeric

Indian-Style Rice with Cashews, Sultanas and Turmeric


96 people made this

About this recipe: 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.


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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