Cashew Chutney Rice
Transform your mealtime into a vibrant culinary experience with this flavorful Cashew Chutney Rice recipe! Perfectly cooked basmati rice is lovingly coated in a creamy, zesty coconut chutney made with fresh coconut, green chilies, and aromatic ginger, then elevated with the crunch of golden roasted cashews. A fragrant tempering of mustard seeds, curry leaves, and dried red chilies adds a layer of irresistible complexity to this quick and easy dish. Ready in just under 45 minutes, this recipe is ideal for a satisfying vegetarian lunch or dinner. Pair it with cooling yogurt or raita for a delightful contrast. With its enticing blend of textures and bold flavors, Cashew Chutney Rice is sure to become a crowd favorite in your household.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 1 cup Fresh coconut (grated)
- 2 units Green chilies
- 1 inch piece Ginger
- 2 tablespoons Coriander leaves
- 2 tablespoons Roasted split gram (chana dal)
- 0.5 cup Cashews
- 2 tablespoons Oil (vegetable or coconut)
- 1 teaspoon Mustard seeds
- 2 units Dried red chilies
- 10 leaves Curry leaves
- 0.125 teaspoon Asafoetida (hing)
Instructions
Rinse 1 cup of basmati rice under cold water until the water runs clear. Add it to a pot with 2 cups of water and 1 teaspoon of salt. Cook the rice until tender but not mushy. Set aside to cool completely.
In a blender, combine 1 cup of grated fresh coconut, 2 green chilies, 1-inch piece of ginger, 2 tablespoons of roasted split gram, and 2 tablespoons of coriander leaves. Blend into a coarse paste, adding a little water if necessary.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 2 dried red chilies, 10 curry leaves, and 1/8 teaspoon of asafoetida. Stir-fry for 30 seconds until fragrant.
Add 1/2 cup of cashews to the skillet and sauté until golden brown.
Reduce the heat to low and stir in the prepared coconut chutney paste. Cook for 2-3 minutes, stirring continuously, to slightly roast the chutney.
Add the cooled rice to the skillet. Mix gently to combine, making sure the rice is well-coated with the chutney and cashew mixture.
Taste and adjust salt if needed. Let the rice heat through for 2-3 minutes.
Serve hot, garnished with fresh coriander leaves, along with yogurt or a raita on the side.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 22.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
