a fragrant, colorful Indian-style rice. If preferred, the rice can be pushed into a lightly-oiled bowl, turned over and unmolded onto a pretty serving plate, and then decorated with fresh cilantro, lime and tomato slices.
| Prep Time: | 5 mins |
| Cook Time: | 22 mins |
| Total Time: | 27 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups basmati rice
- 1 (14 ounce) can coconut milk
- 1 ¼ (14 ounce) cans chicken stock
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pinch crushed red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon ground turmeric
- 1 bay leaf
- ½ cup raisins
- ¾ cup cashew halves
Instructions
- 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.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 792 mg |
| Sugars | 10 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. I did make a couple slight changes as the cooking method is not the authentic way to handle spices in Indian cooking. BEFORE adding the basmati to toast it in the oil, I added the dry spices and tempered them in the oil for about a minute before adding the rice, then the liquids and nuts/raisins. Tempering the spices helps draw out their flavor and deepen their impact in a dish. Also – most Indian fare uses golden raisins, not regular raisins. I also prefer the golden raisins over regular raisins as they’ve got a lighter flavor and are generally more tender/less chewy than dark raisins. I married into an Indian family and have had extensive cooking lessons from my wife’s cousins, so I can easily spot recipes that have all the right spices in all the right combinations. I’m always on the lookout for easy recipes that use authentic cooking methods/spices. The spices in this recipe were on-point and this recipe could not have been easier to make! Thanks for the recipe Michelle0011.
I didnt add raisins nor nuts, but the rice was a delightfully mellow yet flavorful addition to the spicy curry we made. I used lite coconut milk and added a 1/4 tsp of garam masala. This is going in the official recipe book. Thanks for sharing:) Update: I DID add raisins and nuts- yes please
Totally delicious with many good flavors. Thanks for sharing! Paired it with butter chicken and of course Naan bread.
Great recipe! I added a little sugar to give it some more sweetness
A wonderful side dish to chicken curry! Don’t leave out any of the ingredients especially the raisins! They provide the perfect hint of sweetness! This was such a wonderful side dish, everyone loved it. I will definitely be using this recipe many times in the future
I love it. This rice is full flavored and reminds me of delicious meals I enjoyed years ago while working in the middle East.
I made this last night, paired with Kheema Matar. They were a perfect combination, and a great way to use up raisins and get more turmeric into our diet. This is going into my regular rotation.
Didn’t have the raisins and cashews the first time and both my wife and I immediately said this is a keeper. Love the sweetness added by golden raisins for our second iteration. And cashews–what else!
Sorry I did not take a picture of this however I did make some changes to it. I used long rain rice , added white wine and golden raisins.. It was a hit =. 1 cup of rice 80z white wine 8 oz of chicken stock and followed the rest of the recipe. Next time I will add some onion.
Really delicious recipe! It’s full of flavor — just the right mix of spices! Made as directed except I substituted reduced-sugar Craisins for the raisins. Everyone went back for seconds! Thank you for the recipe!
Absolutely delicious! Added a bit more chicken stock, but otherwise made it just as it’s written.
Also added ginger paste and garlic. turned out great! Thanks for the recipe.
Loved it. Used my rice cooker (did stir it once or twice) so able to make will little effort.
I made it just the way it’s written and LOVED it! Made it 3 times for company and they LOVED it too!
perhaps my favorite new rice recipe. Soooo delicious!
I added carrots and used almond, cashew milk and added dried coconut for the dish. The dish came out great. I will do this dish again.
It tasted great and very filling but the rice needed a longer cook time. 20 minutes was not enough. Probably double it to 40.
Delicious dish with a different twist! Everyone loved it
came good, but kinda bland — I’m going to have to try it again, doubling the spices and maybe add a little cinnamon . . . it needs more kick!
I’m not a fan of Indian food, but this had so many great reviews and it did not have curry spices in it so I decided to make it. I made it to serve with Lentil Soup with Lemon also from this site. The rice was great on its own but was even better with the lentil soup which is more like stew served on top. An Indian friend said it is not authentic because of the raisins but the raisins made the dish. I never liked lentils but I plan on making this rice and the lentil soup every week, it takes 30 minutes to make both. The leftovers make an awesome lunch at work and the smell makes my coworkers jealous. I used veggie stock, that was the only modification I did.
This was delicious! I omitted the raisins and cashews mostly because I didn’t have any on hand. I highly recommend this recipe.