Bengali · beginner
Bengali Spiced Coconut Rice With Raisins And Cashews
Fragrant aromatic rice lightly sweetened and tossed with golden fried cashews, sweet raisins, green cardamom, and fresh grated coconut.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt 1 tablespoon of ghee in a medium pot over medium-low heat. Fry cashews and golden raisins for 2 minutes until cashews turn pale gold and raisins plump up. Remove and set aside.
- 02
In the same pot, add the remaining 1 tablespoon of ghee. Toss in green cardamoms and cinnamon stick; cook for 30 seconds until sweet aroma releases.
- 03
Add the dried rice to the pot and gently toast in the ghee for 3 minutes, stirring constantly to avoid crushing the grains.
- 04
Pour in 2.75 cups of water, grated fresh coconut, sugar, and 0.5 teaspoon of salt. Bring to a rapid boil.
- 05
Cover tightly with a lid, reduce heat to the lowest setting, and cook undisturbed for 12 minutes.
- 06
Turn off heat, let steam with lid on for 5 minutes, then gently fluff with a fork while stirring in fried cashews and raisins.
A LITTLE KITCHEN KNOW-HOW
Chaawal Phoron (Tempered Sweet Rice Cook)
Frying dry raw aromatic rice in spiced ghee before simmering to coat each grain in aromatics.
Notes from the kitchen
- Drying the rinsed rice before sautéing ensures fluffy, non-sticky distinct rice grains.
- Gobindobhog rice provides the most authentic buttery aroma, but Jasmine rice makes a great substitute.
- Original home-cooking adaptation inspired by Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
