fbpx
share

Cashew and Coriander Rice

by
Cashew and Coriander Rice

 

Prep time:
Cook time:
Total time:
Serves: 3-4
Full of subtle flavours, this is the kind of rice dish you’d expect at a top Indian restaurant. Best served with lentil dal and fresh salad.
Ingredients:
  • 2 tablespoons oil
  • 1 onion or 4 shallots, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 5 cardamom pods
  • 2 cm stick of cinnamon
  • ¾ teaspoon ground mace
  • 2 cloves of garlic, crushed
  • 250 g basmati rice
  • 600 ml vegetable stock
  • salt, to taste
  • 60 g roasted cashew nuts
  • handful of fresh coriander
Instructions
  1. Heat the oil in a large pan and add the onion or shallots. Cook for 5 minutes, stirring so as not to brown the onions.
  2. Add the ground cumin, ground coriander, ground mace, chilli powder, cardamom pods and cinnamon stick and cook for 2 minutes, making sure they don’t burn.
  3. Add the rice and garlic and cook on a low heat for 5 minutes, stirring continuously.
  4. Add the vegetable stock and some salt then cover and simmer on a low heat for 15 minutes, stirring occasionally.
  5. Take off the heat for a 5 minutes until the rice is tender and the stock has been absorbed. If it still appears too moist, return the pan and cook on a low heat for a further few minutes.
  6. Transfer to a serving dish and top with the cashew nuts and fresh coriander leaves.

 

Categories:

Leave a Reply

JVS: Jewish - Vegan - Sustainable
Close Cookmode