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
Deliciously fragrant.
- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
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
Method
Indian rice salad
- 1Bring 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.
- 2Heat 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.
- 3Add carrot, sultanas, cucumber, cashews and fresh coriander. Stir to combine. Serve.
Notes
This dish is beautiful served with grilled fish.
