Nutty Rice with Cashews, Almonds, and Fresh Mint

Kaaju Badam Chawal

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Swirling fresh mint in after the rice has cooked provides not only color but also a great flavor when you bite into those tender leaves. I am a nutty kind of guy (I left myself open with that one), and I especially love the toasty crunch of the cashews and almonds against the rice’s tender-soft backdrop. Try this rice with Yogurt Curry with Cumin and Curry Leaves for a hurry-up-and-eat lunch.