Indian-Style Rice with Cashews, Sultanas and Turmeric

    30 minutes

    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.

    137 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 1/2 cups basmati rice
    • 400g can coconut milk
    • 500ml chicken stock
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 pinch chilli flakes
    • 1 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 1 bay leaf
    • 1/2 cup sultanas
    • 3/4 cup cashews

    Preparation: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 (99)


    I honestly think this recipe is great I have made it a number of times with my Indian dishes and my partner and I both love it. Highly recommended.  -  16 Oct 2015


    Probably one of the best rice dishes i have ever made. Everyone loved it  -  26 Mar 2017


    I didn't use cashews, but put 1 cup of peas in and a bit of extra spice (except the chilli). Yummo and so easy and affordable.  -  01 Mar 2013