Description
A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.
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.
Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins
Servings: 6