Cashew nut and mango pilaf rice

Pilaf rice is so good, and so simple to do. Don’t be afraid to experiment with spices and fruits, nuts and vegetables. Enjoy!
Votes: 1
Rating: 4
Rate this recipe!
  • 1/2 onions large
  • 2 garlic cloves
  • 60 g cashew nuts (60g ≈ a handful)
  • 3 tbsp oil
  • 2 cloves
  • 2 cardamom capsules crushed, including kernels
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 5 pieces mango dried
  • 170 ml basmati rice
  • 2 dl water
  • 3/4 tsp salt
  1. Finely dice the onion and crush the garlic. In a medium saucepan heat the oil and gently fry the onion, garlic and cashew nuts 4-5 mins.
  2. Wash the rice in a sieve until the water runs clear, 1-2 minutes. Leave to stand. Chop the mango into chunks.
  3. Add the remaining spices to the saucepan and stir fry 1 minute. Add the mango and rice and stir well into the spices.
  4. Now add the water and the salt. When the rice begins to boil, put on a lid, turn the heat to low and cook for 11 minutes. Stir gently with a fork and leave to stand 5-10 minutes with the lid slightly off. Serve!
Recipe Notes

Cashew nut and mango pilaf rice is best served with:

lm 2015

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page
  • Loads of vegetarian recipes made by Jared - Ekko Gourmet
    Posted at 13:17h, 10 January Reply

    […] new flavour combinations with the ingredients you have at home. For example, if you want to make the pilaf rice but don’t have mango and cashew nuts… try making it with almonds and raisins instead […]

Post A Comment