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 pimp 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:
- Push any protruding rice grains under the surface of the liquid;
- Bring the liquid to a simmer.
- 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!
- Remove from heat and rest undisturbed for 10 to 15 minutes. The rice continues to cook and absorbs any residual liquid.
- 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! Basmati rice is the exception for 2 reasons: firstly, it’s imported (to be Basmati, it needs to be grown in certain regions in the Indian subcontinent) so I prefer to clean it myself.
Secondly, basmati is the “driest”, least sticky of all rices and rinsing the rice removes excess starch so the grains don’t stick together when cooked.
In contrast, rices for Asian dishes are meant to be a bit sticky so it’s easier to pick up with chopsticks. Trying to eat basmati rice with chopsticks is a challenge!
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
- Great to take to gatherings as part of a banquet (reheats very well)
- Dollop of plain yogurt – essential!
- Add some plain tomato and cucumber wedges for juicy freshness, or this Everyday Cabbage Salad
- Some cooked protein suggestions:
- Super quick meal – eggs sunny side up or boiled (very typical Asian/Indian sub-continent way of adding protein to meals)
- 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! 😂
Soooo good! I made it in the Instant Pot with less liquid and it came out delicious! Thank you, I love your recipes 🙂 ♥
That’s great to know Manuela!
I love this recipe but every time I make it atleast 1/4 of the rice doesn’t cook and I have to add more stock. I don’t know what I’m doing wrong but whatever, I’ll keep making it anyway!
Hi! I fried the ingredients in a smaller pan before transferring while still hot to the rice cooker, adding water instead of stock to rice because we had none around, and then the spices with some extra turmeric. Turned out great and my family really enjoyed it, thanks!
I made this in my rice cooker which has a sear setting for frying off those veg and spices. It turned out perfect.
I ate this both as a side dish and as a main for lunch the next day (and the next day). It’s really nice to eat cold!
After trying it first without and then with yoghurt, I have to say adding the yoghurt lifted it to the next level. It seemed a little bland to me without yoghurt from then on.
Can’t wait to make this, I’m now drewling, let you know how I go, all these ingredients I love..Thanku ☺
I am going to try this one it looks yummy. Liker your recipes
One word Delicious!! Thankyou Nagi, it was so quick and easy to make. I’ve never cooked rice using the absorption method before, I couldn’t believe how perfect it turned out, just as you said it would fluffy and grainy
Wow, thank you. Another outstanding recipe!! Sometimes I crave curry and rice rolls which we can get at fish and chip shops in NZ but have never seen in the States.
I made the mix as stated and it was excellent. I then rolled about a heaped tablespoon and a half in egg roll wrappers and fried them. Perfect. Soooo good.
Thanks Nagi for inspiring me to cook again. Your amazing recipes have made a huge difference in my life which has been taking on Fifty Shades of Gray without the fun bits. LOL. I cook a lot of your Asian recipes and am always thrilled with how good they taste and how easy you make everything. I’m enjoying the hell out of them.
WOW Nagi! Another amazing dish! Your recipes never disappoint. So glad I now have a go-to rice that’s not fried rice. This is packed full of flavour. Love!
Thanks so much Ree! N x
This was soooo good! I was going to half the recipe because it was only for me and one other person. I decided not to because it made the measurements all uneven and I am SO GLAD I made it all! We both had seconds, and I can’t wait to eat the leftovers. I added chicken thighs which I marinated in tandoori sauce (from a jar), cooked minimally first in a pan, and then threw it it in along with the rice before cooking. It reminded me of a biriyani. This is definitely going into my tried and true Pinterest board. YUM 🙂
Perfect Lauren!!! N x
Yum!! This was so easy and so delicious. I made your slow cooker Chinese chicken yesterday so I added some of that at the end. So good. Only found your website recently but I’m so glad, I’d been in a cooking rut and you’ve helped me climb out and make some delicious meals.
I made this last night. This is a great alternative to plain pilaf, very tasty. Next time I will add more curry and chilli powder
Hi David, you can definitely add more spice – different brands of curry powder have different heat levels so I like to err on the side of caution! N x
Have you tried making this in a rice cooker?
Hi Ml, I haven’t sorry as you’d need to fry off half the ingredients and then transfer to a rice cooker (easier and less messy to do it in the one pan) N x
Hi Nagi, I cooked this for dinner tonight with your garlic chicken thighs and it was a gorgeous mid-week meal – and we had almost all the ingredients in the cupboard! My husband called it his favourite ever rice dish which is high praise indeed. We made 6 portions for 2 people, what’s the best way to reheat this? Thank you!
Wahoo, that’s great! I just reheat mine in the microwave 🙂 N x
This was such a lovely recipe to try out and the funny part is that I am not even a good cook, I am just trying this for my wife during lockdown, and really enjoyed the process and the step by step recipe really helped me go through it :). Much appreciation from India, and thank you for posting such awesome blogs with beautiful images (drool dripping down :P).
Hope to try out more in the near future.
Stay Safe !!!
Hi Nagi,
Im thinking of cooking this for the weekend but x 4 for the quantity for a large group of people. Could I just do it all in one pot exactly like the recipe? Look delicious.
Sure can Erin! N x
Hi. I don’t have cumin or coriander at home. Will the recipe still come out good without these ingredients?
It wont be quite the same Grace but will still taste great as long as you definitely have the curry powder – Love to know how you go! N x
I’m a bit of a rice snob, but decided to try this recipe for my bf who doesn’t share my love of plain boiled rice and WOW was I surprised. I made it exactly to recipe with your ‘Garlic Chicken Thighs’ and the dish was a delightful taste explosion!! This is going to be a firm favourite in our house. Love!! Thank you Nagi
Hi Nina, I totally get the rice snobbery – I’m Japanese and by far the worlds biggest rice snob 😂 I’m so glad you gave it a shot though! N x
forgot to mention, i didn’t add black pepper or chilli and it was still too spicy for the kiddo, next time i will use less curry or non spicy curry. also didn’t have coriander powder so just threw in a sprig of cilantro. Soo good
Nagi i was skeptical at first but oh man, this might just be my new fav rice dish. I live in China and we have been on lockdown for two months so i started cooking your recipes almost every night and well, i have become quite the chef! keep them coming!