Curried Rice Recipe

A extremely nice Curried Rice that received’t disappoint! This pilaf-style fluffy basmati rice recipe is flavoured with on a regular basis curry powder plus additional spices to provide it a punch of flavour.

With sweetness from carrots and peas, a sprinkle of cashews and a garlic flavour base, this can be a rice aspect dish that can jazz up any meal. Or serve it with crispy fried eggs for a brilliant fast meal!

Curried Rice – consider the probabilities!

Simply 2 hours in the past, I left 8 huge containers of this Curried Rice with the fantastic staff at my native veterinary clinic (one of many common locations to which I take surplus meals) together with a notice that went alongside the traces of this:

“Curried basmati rice, not too spicy, fab rice aspect however may also eat plain. Use to make fast meal eg. eggs sunny aspect up or slice onerous boiled, easy Crispy Pan Fried Fish or Garlic Prawns (recipes on my web site!!!), even a can of tuna, salmon and so forth Yogurt extremely really useful.”

And in that shorthand notice I left with the meals, I’ve simply hit up all of the excessive factors about this recipe. I ought to try this extra typically! 😂

What you’ll want

This recipe requires just a few extra spices than simply Curry Powder as a result of I sometimes discover that issues made with simply curry powder generally lack flavour (although this easy On a regular basis Chicken Curry and Curried Sausages are an exception to that rule!)

So I dial up the curry flavour with just a few additional spices – cumin, coriander and paprika, plus chilli powder for spiciness which is non-compulsory.

This Curried Rice is a basmati rice recipe as a result of it’s on-point. The nutty flavour is right for the flavours on this recipe, however there’s loads of different rice choices that I’ve lined within the recipe notes.

I added grated carrots and peas for additional flavour and texture – they add sweetness which actually elevates this out of your normal pilaf recipe. Plus cashews and recent coriander/cilantro.

Take a look at these substances. You realize that is going to be a winner! 😇

The key to fluffy, tender Basmati rice

This recipe begins like all normal pilaf, sautéing aromatics – on this case garlic, ginger (non-compulsory), onion and carrot. After this, the uncooked rinsed basmati rice is added, the spices, then chicken or vegetable broth/inventory.

The following steps are the important thing to make sure you have fluffy tender rice that’s not gluey or erratically cooked:

• Push any protruding rice grains underneath the floor of the liquid;

• Deliver the liquid to a simmer.

• When there are bubbles throughout all the floor of the liquid (not simply across the edges of the pot), clamp the lid on, flip the warmth all the way down to LOW and prepare dinner for 14 minutes. No peeking!

• Take away from warmth and relaxation undisturbed for 10 to fifteen minutes. The rice continues to prepare dinner and absorbs any residual liquid.

• Fluff with a rubber spatular NOT a fork (breaks the lengthy grains), marvel at how mushy but fluffy the rice is, and serve!

Why do you rinse the basmati rice? You don’t often try this!

That’s true, most rice recipes on my web site don’t name for the rice to be rinsed, not even when cooking plain basmati rice.

The step of rinsing the rice is known as for as a result of on this pilaf fashion rice, there are greens which leech liquid that may trigger the basmati rice to turn into a bit gluier than superb.

That is distinctive to basmati rice. Different flavoured rice recipes like Greek Lemon Rice, Coconut Rice and Mexican Crimson Rice are made with different kinds of white rice that aren’t as delicate when cooking with greens.

You do not have to rinse basmati rice when cooking it plain as a result of there’s no different substances to have an effect on the cooking course of, so it may be cooked with out rinsing and it’ll come out fluffy.

I’m an enormous fan of flavoured rice recipes as a result of it makes mealtime fascinating / fast and simple. While you’ve bought a aspect with this a lot flavour, it takes centre stage so it’s nearly rounding out the meal with some straightforward greens and protein. I’ve popped some concepts beneath! – Johnsat x

How / what to serve with Curried Rice

• Nice to take to gatherings as a part of a banquet (reheats very properly)

• Dollop of plain yogurt – important!

• Add some plain tomato and cucumber wedges for juicy freshness, or this On a regular basis Cabbage Salad

• Some cooked protein recommendations:

  • Garlic Chicken Thighs

  • Garlic Prawns

  • Crispy pan fried fish

  • Juicy Baked Chicken Breast

  • Marinated Pork Chops or Steak

  • Beef Kebabs, Lamb Koftas or Turkish Kebabs

  • Moroccan Meatballs

  • Selfmade Chicken Doner Kebab (meat solely, make a Kebab plate!)

  • Roasted Garlic Mushrooms,

• Tremendous fast meal – eggs sunny aspect up or boiled (very typical Asian/Indian sub-continent approach of including protein to meals)

• Add a can of tuna or salmon, or attempt scorching smoked salmon or trout

Curried Basmati Rice Recipe
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Curried Rice Recipe

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Serves: 6 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 365 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tsp yellow curry powder (Note 1)
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/2 tsp chilli powder (adjust spiciness to taste) (Note 2)
• 40g (3 tbsp) butter (or ghee or oil) (Note 3)
• 1 onion , finely chopped
• 3 garlic cloves , minced
• 2 tsp ginger , finely chopped or grated
• 1 1/2 cups (275g) uncooked basmati rice (Note 4)
• 2 small carrot , peeled and grated
• 2 1/4 cups (560 ml) chicken or vegetable broth, low sodium (Note 5)
• 2 cups (300g) frozen peas
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1 cup (150g) cashews , roasted, unsalted
• 1/2 cup coriander/cilantro leaves , finely chopped
• Yogurt , for serving (optional)

Instructions

1. Rinse rice until water runs pretty clear, then drain well. (Note 4)
2. Melt butter in a small to medium pot (or large saucepan) over medium high heat.
3. Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
4. Add carrot and cook for 2 – 3 minutes until softened and sweet.
5. Add rice and stir to coat all the grains in the oil.
6. Add Spices and mix to coat the rice.
7. Add broth, peas, salt and pepper, stir. If any rice is protruding above the surface, poke it under the liquid.
8. When the entire surface of the liquid is simmering, stir once, place lid on and immediately turn heat down to LOW.
9. Cook for 14 minutes, do not peek while cooking!
10. Lift lid slightly and quickly tilt pot to check to ensure liquid has been absorbed. Clamp lid back on and remove from heat.
11. Stand for 10 minutes, undisturbed.
12. Use a rubber spatula to gently fluff the rice. (Note 6)
13. Add most of the cashews and coriander, stir through.
14. Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.

Notes

1. Curry powder – Use HOT if you want it spicy, or mild if not. Use any curry powder – not intended to be a full on authentic Indian recipe. I’ve used all the major brands sold at Australian supermarkets (Keens, Clives, Hoyts, Masterfoods) and they’re all tasty.
2. Chilli powder – this is pure ground chilli, for spiciness so adjust to taste. Chili powder in the US is a spice mix that’s not very spicy. If you can’t get pure ground chilli powder, sub with cayenne pepper.
3. Ghee is clarified butter used in Indian cooking. Tastes like rich butter. Not essential in this recipe.
4. Rice – basmati is ideal for this recipe, the nutty aroma adds to the overall flavour. Can also use other plain white rice – long grain or jasmine (best subs), medium*, short grain* or sushi rice*. Not suitable for: Brown rice, black rice, wild rice, paella, or risotto rice. Not tried with quinoa.* Rice is stickier, such is the nature of those rices. 
How I rinse rice: Either place in colander and run under water for 30 seconds, moving rice about with your hands, until water runs pretty clear. Or do this in a bowl, swishing rice around and changing water 4 times or so. Drain rice well before using. No need to soak rice for this recipe – I found it didn’t make a difference to fluffiness.
5. Broth/stock – Be sure to use low sodium broth (stock), otherwise it will end up too salty. If you use a stock powder, bouillon cube or concentrate + hot water to make broth, then omit the salt completely.
6. GENERAL: – Scaling recipe: If you scale down, be sure to use a smaller pot otherwise the rice won’t cook evenly. – Don’t use a fork to fluff basmati rice, it breaks the long grains.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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