Cashew Rice

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recipe by Kathy Gori https://www.thecolorsofindiancooking.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    384

This is a spicy delicious rice. If you can't get your hands on urad dal, don't worry, it will be fine without it. This recipe serves 6 and it was all gone at the end of the evening! Try it, you won't be sorry! Another great thing about this dish, you can make this rice about 1 hour ahead of time. Just keep it tightly covered in a 200 degree oven so it stays warm but does not dry out.

recipe updated Jul 5, 2018

Ingredients

  • Basmati rice icon
    Basmati rice
    394g
  • Water icon
    Water
    1200ml
  • Unsalted butter icon
    Unsalted butter
    57g
  • Cashew nuts icon
    Cashew nuts
    70g
  • Lentils icon
    Lentils
    25g
  • Black peppercorns icon
    Black peppercorns
    3g
  • Coconut icon
    Coconut
    10g
  • Salt icon
    Salt
    7g
  • Mustard seeds icon
    Mustard seeds
    4g
  • Lentils icon
    Lentils
    4g
  • Dried chilies icon
    Dried chilies
    0g
  • Split peas icon
    Split peas
    4g
  • Curry leaves icon
    Curry leaves
    1g
  • Serrano pepper icon
    Serrano pepper
    48g

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Blender
  • kCook icon Frying pan
  • kCook icon Large saucepan
  • kCook icon Medium cast iron skillet
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Blender jug

Step preview

  1. Get a clean medium bowl
  2. Add rinsed basmati rice
  3. Add water
  4. Soak for approx 30min
  5. Get a clean medium cast iron skillet
  6. Add unsalted butter
  7. Heat until melted
  8. Add halved cashew nuts
  9. Stir until toasted then set aside
  10. Get a clean large cast iron skillet
  11. Add lentils
  12. Add black peppercorns
  13. Add dried coconut
  14. Roast until toasted
  15. Transfer spices to blender jug
  16. Blend until fine then set aside
  17. Drain rice with sieve then set aside
  18. Get a clean large saucepan
  19. Add unsalted butter
  20. Heat until melted
  21. Add rice to large saucepan
  22. Stir until coated
  23. Add water
  24. Add salt
  25. Boil on high heat
  26. Simmer for approx 20min on low heat
  27. Get a clean frying pan
  28. Add unsalted butter
  29. Heat in frying pan until melted
  30. Add mustard seeds
  31. Add lentils
  32. Add halved dried chilies
  33. Add split peas
  34. Add curry leaves
  35. Cook in frying pan for approx 3min
  36. Add finely chopped, seeded serrano pepper
  37. Stir for approx 3min
  38. Transfer content of frying pan to large saucepan
  39. Transfer spices to large saucepan
  40. Stir
  41. Transfer nuts to large saucepan
  42. Mix until combined
  43. Serve
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