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!
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  • 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

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