Pilau rice with cashews and sultanas

    27 min

    A colourful, fragrant pilau rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and un-moulded on to a decorative serving plate, and then garnished with fresh coriander and slices of lime and tomato.

    113 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 300g basmati rice
    • 1 (400ml) tin coconut milk
    • 500ml chicken stock
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 pinch dried red chilli flakes
    • 1 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 1 bay leaf
    • 75g sultanas
    • 100g cashew halves

    Prep:5min  ›  Cook:22min  ›  Ready in:27min 

    1. 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, chilli flakes, salt, turmeric, bay leaf, sultanas and cashew halves. Bring to the boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

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    Reviews in English (99)


    Its a nice recipe but the rice is very sticky and stodgy,tried it was twice now:-\  -  23 Jun 2013


     -  11 May 2013


    Quite tasty. I added onions,ginger and garlic as well as some mushrooms which added a bit more flavor. Nice exotic recipe for entertaining.  -  07 Aug 2006  (Review from Allrecipes US | Canada)