- 1 tablespoon vegetable oil
- 1 1/2 cups basmati rice
- 1 (14 ounce) can coconut milk
- 1 1/4 (14 ounce) cans chicken stock
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 pinch crushed red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1 bay leaf
- 1/2 cup raisins
- 3/4 cup cashew halves
- 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.
04/05/2017
recipepes.com
ndian-Style Rice with Cashews, Raisins and Turmeric, recipe
PT15M
PT1H
5
455 calories