Cashew Rice

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  • 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.

Inspired by: http://www.thecolorsofindiancooking.com/2012/03/cashew-rice-perfect-partner-for.html

recipe updated Oct 8, 2019

Ingredients

  • Basmati rice icon
    Basmati rice
    2 cups (394g)
  • Water icon
    Water
    7.25 cups (1740ml)
  • Unsalted butter icon
    Unsalted butter
    4 tbsp (57g)
  • Cashew nuts icon
    Cashew nuts
    about ½ cup (70g)
  • Lentils icon
    Lentils
    2 tbsp (25g)
  • Black peppercorns icon
    Black peppercorns
    1.5 tsp (3g)
  • Coconut icon
    Coconut
    2 tbsp (10g)
  • Salt icon
    Salt
    1.25 tsp (7g)
  • Mustard seeds icon
    Mustard seeds
    1 tsp (4g)
  • Lentils icon
    Lentils
    1 tsp (4g)
  • Dried chilies icon
    Dried chilies
    1
  • Split peas icon
    Split peas
    1 tsp (4g)
  • Curry leaves icon
    Curry leaves
    6
  • Serrano pepper icon
    Serrano pepper
    2 (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. Add basmati rice and water to a clean medium bowl
  2. Soak - approx 30 min
  3. Add unsalted butter to a clean medium cast iron skillet
  4. Heat until melted
  5. Add cashew nuts to the medium cast iron skillet
  6. Stir until toasted then set aside
  7. Add lentils, black peppercorns and coconut to a clean large cast iron skillet
  8. Roast until toasted
  9. Transfer spices to blender jug
  10. Blend until fine then set aside
  11. Drain rice with sieve then set aside
  12. Add unsalted butter to a clean large saucepan
  13. Heat until melted
  14. Add rice to large saucepan
  15. Stir until coated
  16. Add water and salt to the large saucepan
  17. Boil - high heat
  18. Simmer - approx 20 min, low heat
  19. Add unsalted butter to a clean frying pan
  20. Heat in frying pan until melted
  21. Add mustard seeds, lentils, dried chilies, split peas and curry leaves to the frying pan
  22. Cook in frying pan - approx 3 min
  23. Add serrano pepper to the frying pan
  24. Stir - approx 3 min
  25. Transfer content of frying pan to large saucepan
  26. Transfer spices to large saucepan
  27. Stir
  28. Transfer nuts to large saucepan
  29. Mix until combined
  30. Serve
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