Curried Rice

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: 10 mins. - COOK: 20 mins. - RESTING: 10 mins

subheading: SPICES:

3 tsp yellow curry powder (Note 1)

1 tsp cumin

1 tsp coriander

½ tsp paprika

½ tsp chilli powder (adjust spiciness to taste) (Note 2)

subheading: 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 ½ cups (275g) uncooked basmati rice (Note 4)

2 small carrot , peeled and grated

2 ¼ cups (560 ml) chicken or vegetable broth, low sodium (Note 5)

2 cups (300g) frozen peas

1 ¼ tsp salt

½ tsp black pepper

subheading: FINISHES:

1 cup (150g) cashews , roasted, unsalted

½ cup coriander/cilantro leaves , finely chopped

Yogurt , for serving (optional)

Directions at recipetineats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer