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I always use ghee for this particular recipe but if you can’t get it, replace with clarified butter.

A lovely alternative to plain rice and will serve at least 4 as a side dish

2 tbsp ghee or clarified butter

1 red onion, thinly sliced

1 tsp yellow mustard seeds

100g raw cashew nuts

50g desiccated coconut

250g basmati rice

1 tsp salt

600ml cold water

3 cardamom pods, bruised

1 cinnamon stick

8 fresh curry leaves

Melt the ghee in a medium size saucepan over a medium heat. Add the onion and cook to 10-12 minutes, stirring occasionally until soft but not browned.

Add the mustard seeds and cook for 2 minutes until they start to pop. Add the cashews and coconut, give it all a good stir and brown for a few minutes stirring all the time so the coconut doesn’t stick to the bottom. Transfer to a dish and keep warm.

Place the rice, water, cardamom, cinnamon, salt and curry leaves in the pan. Stir to combine, bring to a boil over a high heat. Reduce the heat to low and simmer to 10-12 minutes or until the liquid has absorbed and the rice is cooked. Remove from the heat and leave covered for 2 minutes.

Fluff with a fork and remove the cinnamon stick and cardamom pods, stir the onion and cashew mixture through the rice, check seasoning and serve

Onion and caschew rice
Jules
A lovely alternative to plain rice. If you can't get ghee, use clarified butter
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Side
Cuisine Indian
Servings 4 people
Calories 538 kcal
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Ingredients
  • 2 tbsp ghee
  • 1 red onion thinly sliced
  • 1 tsp yellow mustard seeds
  • 100 g cashew nuts (raw)
  • 50 g desiccated coconut
  • 250 g basmati rice
  • 1 tsp salt
  • 600 ml cold water
  • 3 cardamom pods bruised
  • 1 cinnamon stick
  • 8 curry leaves

Instructions
 

  • Melt the ghee in a medium size saucepan over a medium heat. Add the onion and cook to 10-12 minutes, stirring occasionally until soft but not browned. 
  • Add the mustard seeds and cook for 2 minutes until they start to pop. Add the cashews and coconut, give it all a good stir and brown for a few minutes stirring all the time so the coconut doesn't stick to the bottom. Transfer to a dish and keep warm.
  • Place the rice, water, cardamom, cinnamon, salt and curry leaves in the pan. Stir to combine, bring to a boil over a high heat. Reduce the heat to low and simmer to 10-12 minutes or until the liquid has absorbed and the rice is cooked. Remove from the heat and leave covered for 2 minutes.
  • Fluff with a fork and remove the cinnamon stick and cardamom pods, stir the onion and cashew mixture through the rice, check seasoning and serve

Nutrition

Calories: 538kcalCarbohydrates: 65gProtein: 11gFat: 27gSaturated Fat: 14gCholesterol: 19mgSodium: 602mgPotassium: 371mgFiber: 5gSugar: 4gVitamin A: 79IUVitamin C: 43mgCalcium: 62mgIron: 3mg
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