Curried Rice (Basmati rice)
User Reviews
5
Curried Rice (Basmati rice)
Description
The Curried Rice recipe brings together a mixture of Indian-inspired spices to enhance basmati rice, known for its nutty aroma and long grains. Starting by sautéing aromatics such as garlic, ginger, and onion softens their flavors, while grated carrot adds sweetness and texture. The spices—yellow curry powder, cumin, coriander, paprika, and chili—coat the rice before it simmers in chicken broth, which infuses savory depth. Frozen peas provide bursts of color and sweetness.
Cooking the rice without peeking and allowing it to steam after simmering ensures fluffy grains without sogginess. Once cooked, it’s gently fluffed to preserve grain integrity. Roasted unsalted cashews add crunch and richness, while chopped fresh coriander (cilantro) brightens the dish with herbal notes.
This dish works well as a side for various curries or grilled proteins or on its own as a mild spiced rice option. Yogurt is served optionally to complement the spices and add creaminess.
Using low sodium broth is essential to control saltiness. The recipe emphasizes rinsing rice thoroughly to remove excess starch, which improves texture. Adjust chili powder to taste to control heat. Basmati rice is preferred due to its texture and aroma, though jasmine can be a substitute with slight texture differences.
Ingredients
Spices:
- 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)
Rice:
- 40g (3 tbsp) butter (or ghee or oil) (Note 3)
- 1 onion , finely chopped
- 3 garlic minced, cloves
- 2 tsp ginger , finely chopped or grated
- 1 1/2 cups (275g) basmati rice Note 4, uncooked
- 2 carrot peeled and grated, small
- 2 1/4 cups (560 ml) chicken broth Note 5, or vegetable broth; low sodium
- 2 cups (300g) peas frozen
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Finishes:
- 1 cup (150g) cashews , roasted, unsalted
- 1/2 cup Coriander leaves finely chopped, aka cilantro leaves
- yogurt , for serving (optional)
Instructions
- Rinse rice until water runs pretty clear, then drain well. (Note 4)
- Melt butter in a small to medium pot (or large saucepan) over medium high heat.
- Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
- Add carrot and cook for 2 - 3 minutes until softened and sweet.
- Add rice and stir to coat all the grains in the oil.
- Add Spices and mix to coat the rice.
- Add broth, peas, salt and pepper, stir. If any rice is protruding above the surface, poke it under the liquid.
- When the entire surface of the liquid is simmering, stir once, place lid on and immediately turn heat down to LOW.
- Cook for 14 minutes, do not peek while cooking!
- Lift lid slightly and quickly tilt pot to check to ensure liquid has been absorbed. Clamp lid back on and remove from heat.
- Stand for 10 minutes, undisturbed.
- Use a rubber spatula to gently fluff the rice. (Note 6)
- Add most of the cashews and coriander, stir through.
- Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.
Notes
- Use hot or mild curry powder depending on desired heat level.
- Substitute chili powder with cayenne for spiciness if needed; adjust to taste.
- Basmati rice recommended; jasmine rice is acceptable but texture differs; avoid brown or wild rice.
- Rinse rice until water runs clear to improve texture.
- Use low sodium broth to prevent oversalting.
- Don't use a fork to fluff rice; instead, use a rubber spatula to gently separate grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365cal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 538mg | 22% |
| Potassium | 508mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3940IU | 79% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 58mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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