A really great Curried Rice that won’t disappoint! This pilaf-style fluffy basmati rice recipe is flavoured with everyday curry powder plus extra spices to give it a punch of flavour.
With sweetness from carrots and peas, a sprinkle of cashews and a garlic flavour base, this is a rice side dish that will jazz up any meal. Or serve it with crispy fried eggs for a super quick meal!
Curried Rice – think of the possibilities!
Just 2 hours ago, I left 8 big containers of this Curried Rice with the wonderful team at my local veterinary clinic (one of the regular places to which I take surplus food) along with a note that went along the lines of this:
“Curried basmati rice, not too spicy, fab rice side but can also eat plain. Use to make quick meal eg. eggs sunny side up or slice hard boiled, simple Crispy Pan Fried Fish or Garlic Prawns (recipes on my site!!!), even a can of tuna, salmon etc Yogurt highly recommended.”
And in that shorthand note I left with the food, I’ve just hit up all the high points about this recipe. I should do that more often! 😂
What you’ll need
This recipe calls for a few more spices than just Curry Powder because I typically find that things made with just curry powder sometimes lack flavour (though this simple Everyday Chicken Curry and Curried Sausages are an exception to that rule!)
So I dial up the curry flavour with a few extra spices – cumin, coriander and paprika, plus chilli powder for spiciness which is optional.
This Curried Rice is a basmati rice recipe because it’s on-point. The nutty flavour is ideal for the flavours in this recipe, but there’s plenty of other rice options that I’ve covered in the recipe notes.
I added grated carrots and peas for extra flavour and texture – they add sweetness which really elevates this from your usual pilaf recipe. Plus cashews and fresh coriander/cilantro.
Look at these ingredients. You know this is going to be a winner! 😇
The secret to fluffy, tender Basmati rice
This recipe starts like any usual pilaf, sautéing aromatics – in this case garlic, ginger (optional), onion and carrot. After this, the raw rinsed basmati rice is added, the spices, then chicken or vegetable broth/stock.
The next steps are the key to ensure you have fluffy tender rice that’s not gluey or unevenly cooked:
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Push any protruding rice grains under the surface of the liquid;
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Bring the liquid to a simmer.
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When there are bubbles across the entire surface of the liquid (not just around the edges of the pot), clamp the lid on, turn the heat down to LOW and cook for 14 minutes. No peeking!
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Remove from heat and rest undisturbed for 10 to 15 minutes. The rice continues to cook and absorbs any residual liquid.
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Fluff with a rubber spatular NOT a fork (breaks the long grains), marvel at how soft yet fluffy the rice is, and serve!
Why do you rinse the basmati rice? You don’t usually do that!
That’s true, most rice recipes on my site do not call for the rice to be rinsed, not even when cooking plain basmati rice.
The step of rinsing the rice is called for because in this pilaf style rice, there are vegetables which leech liquid that can cause the basmati rice to become a bit gluier than ideal.
This is unique to basmati rice. Other flavoured rice recipes like Greek Lemon Rice, Coconut Rice and Mexican Red Rice are made with other types of white rice that are not as sensitive when cooking with vegetables.
You do not need to rinse basmati rice when cooking it plain because there’s no other ingredients to affect the cooking process, so it can be cooked without rinsing and it will come out fluffy.
I’m a big fan of flavoured rice recipes because it makes mealtime interesting / quick and easy. When you’ve got a side with this much flavour, it takes centre stage so it’s just about rounding out the meal with some easy vegetables and protein. I’ve popped some ideas below! – Nagi x
How / what to serve with Curried Rice
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Great to take to gatherings as part of a banquet (reheats very well)
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Dollop of plain yogurt – essential!
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Add some plain tomato and cucumber wedges for juicy freshness, or this Everyday Cabbage Salad
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Some cooked protein suggestions:
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Super quick meal – eggs sunny side up or boiled (very typical Asian/Indian sub-continent way of adding protein to meals)
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Add a can of tuna or salmon, or try hot smoked salmon or trout
Curried Basmati Rice Recipe
Watch how to make it
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Curried Rice (Basmati rice)
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
- 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.
Recipe Notes:
* 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.
Nutrition Information:
Life of Dozer
I shared this flashback Dozer puppy photo on Instagram over the weekend. It got more likes than my recipes do!! I’m so offended – he’s stealing my thunder! 😂
I had to use bullion cubes so I omitted the salt as directed. Perfect. I really enjoyed making this recipe and eating it. I used cilantro as a garnish and since I didn’t have yogurt I used a little sour cream. I will definitely make this again.
Also my husband is not a big fan of bold Indian flavors so using the McCormick curry powder was a win because it’s a little softer flavor. Thank you!
This recipe was wonderful! I cooked my diced onions and set aside. Chopped up a rotisserie chicken and set that aside. Added chicken broth, the spices, and rice to my brand new rice cooker. Added my onions and let it start cooking. It took under 15 minutes for my rice to be done. Then I transferred it to a big container where I added my chicken and a steamer bag of peas and carrots. Mix it all together and voila! 💛
This was fantastic! I took some creative liberties to make it easier and also added my own garam masala spice mix (instead of adding the cumin, coriander, and paprika), and wow I was amazed at how delicious it was. I had it with fire roasted corn and rotisserie chicken. Thank you Nagi!
Nagi, How would I re-heat this if I take to a gathering?
It’s cooking as I type. I’m having it with grilled tandoori pork chops. Smells delicious!
Made this for dinner tonight. Chucked in a can of tuna at the very end and served it as a main. Tasted delicious and is very economical to make for a family of five!
We love this rice, we use this as a side at BBQs during the summer but actually had it with roasted chicken and your roasted cauliflower the other day, it all worked brilliantly.
Never had curried rice before. This was so delicious and couldn’t believe how good the combination of curried rice with a fried egg on top was. There was no leftovers so will have to make some more. Thank you Nagi.
All I can say ……. delicious!
Chose your recipe from a web search after deciding to finally try cooking curried rice.
Very pleased to report that this was a great hit for my family, including two finicky boys 7 and 10 years old, and my vegetarian daughter, age 17!
I will definitely be cooking your curried rice again. Plus, you’ve inspired me to try cooking a ton of other new things!
All the best from Lippstadt, Germany.
P.S. Your dog is darling! 🙂
This was just so so good
I did this all in a pan and then put it in the rice cooker with the stock and peas. It turned out very yummy. Thanks Nagi.
its osm page for hunger
I also added some currants and it was delish! Had it with lamb kebabs and definitely served with Greek yoghurt. Thanks for yet another awesome recipe!
Tried this tonight and hubby and I both enjoyed it. We served it with some grilled chicken and Sharwoods Mango Ghutney. The rice is AMAZING with the mango chutney. We now have heaps of leftovers for the next few nights. Thanks Nagi
Hi Nagi,
I made this rice recipe last night and it turned out perfectly! I don’t normally cook with coriander but all those spices really made the rice take on a unique flavour. My husband enjoyed it and so did I. It made such a large amount that I shared with my mother and sister as well.
Thank you so much for a delicious and easy recipe!
HOE MUCH GROUND GINGER?
Google it.
I’m here clicking next post for Dozer 😆
Thank you for sharing ❤️
Loved this overall! I ended up having to add a little extra water and cook longer than the recipe, and I still had the rice turn out a tad crunchy. Any tips for me to avoid this the next time I make it?
Kaitlin, I always soak the basmati rice for at least an hour, then rinse amd drain well before cooking. This always works in eliminating undercooked / crunchy basmati.
Turned out good. I added cooked kale, black beans, and raisins.