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5.0 from 246 votes

Curried Rice (Basmati rice)

Recipe video above. You need more than just curry powder for a great Curried Rice! Basmati adds a beautifully nutty aroma to this rice recipe. Spiciness: Warm hum, not overly spicy. Not intended to be a full-on authentic Indian recipe, but leans more towards Indian than unflavourful Western curry recipes (you know the type I mean!)

Prep Time
10 mins
Cook Time
10 mins
Resting
10 mins
Total Time
30 mins
Servings: 6
Calories: 365 kcal
Course: Side Dish
Cuisine: Indian

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 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
Finishes:
  • 1 cup (150g) cashews , roasted, unsalted
  • 1/2 cup coriander/cilantro leaves , finely chopped
  • yogurt , for serving (optional)

Instructions

    Cup of Yum
  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

  • 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.
  • 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.
  • Ghee is clarified butter used in Indian cooking. Tastes like rich butter. Not essential in this recipe.
  • 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.
  • 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.
  • 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.

Nutrition Information

Calories 365cal (18%) Carbohydrates 56g (19%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 538mg (22%) Potassium 508mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3940IU (79%) Vitamin C 22.9mg (25%) Calcium 58mg (6%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 365

% 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.