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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

Step 4

Add 2 dried red chilies, 10 curry leaves, and 1/8 teaspoon of asafoetida. Stir-fry for 30 seconds until fragrant.

Step 5

Add 1/2 cup of cashews to the skillet and sauté until golden brown.

Step 6

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.

Step 7

Add the cooled rice to the skillet. Mix gently to combine, making sure the rice is well-coated with the chutney and cashew mixture.

Step 8

Taste and adjust salt if needed. Let the rice heat through for 2-3 minutes.

Step 9

Serve hot, garnished with fresh coriander leaves, along with yogurt or a raita on the side.

Nutrition Facts

Serving size	(1095.4g)

Amount per serving	% Daily Value*
Calories	1821.3

Total Fat 141.0g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 2456.0mg	0%
Total Carbohydrate 127.2g	0%
Dietary Fiber 29.1g	0%
Total Sugars 22.2g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 165.2mg	0%
Iron 15.1mg	0%
Potassium 1730.9mg	0%

*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.

Source of Calories

Fat: 66.7%

Protein: 6.5%

Carbs: 26.8%