Indian rice salad

Deliciously fragrant.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Fragrant Indian spices make this rice salad absolutely moorish.
Serve it as a side dish or as a stand-alone meal, the combination of roasted cashews, basmati rice, sweet sultanas and fresh vegetables with wow guests.


Indian rice salad
  • 3 cup (750ml) salt-reduced vegetable stock
  • 1 cinnamon quill
  • 4 brown cardamom pods, bruised
  • 1 1/2 cup (300g) basmati rice
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 carrot, grated
  • 1/4 cup (40g) sultanas
  • 1 lebanese cucumber, peeled, finely chopped
  • 2/3 cup (100g) roasted cashews
  • 1/2 cup coriander, roughly chopped


Indian rice salad
  • 1
    Bring stock, cinnamon and cardamom to boil in a medium saucepan on medium-high heat. Stir in rice. Reduce heat to low. Cook, covered, 20-25 minutes, until liquid is absorbed. Remove from heat. Stand, covered, 5 minutes. Fluff up with a fork. Remove and discard spices. Set aside.
  • 2
    Heat oil in a saucepan on medium. Add onion. Cook 3 minutes, until softened. Add ground spices. Cook, stirring, 1-2 minutes, until fragrant. Allow to cool. Add rice to pan. Stir to combine. Transfer to a large bowl.
  • 3
    Add carrot, sultanas, cucumber, cashews and fresh coriander. Stir to combine. Serve.


This dish is beautiful served with grilled fish.

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