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Home Rice Recipes

Curried Rice

By:Nagi
Published:11 Feb '19Updated:29 Dec '20
229 Comments
Recipe v Video v Dozer v

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!

Close up of Curried Rice made with basmati rice

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! 😂

Close up of Curried Rice (basmati rice) with crispy fried egg and a dollop of yogurt on a rustic plate, ready to be eaten

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! 😇

What goes in Curried Rice (Basmati Rice)

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!

How to make Curried Rice with Basmati Rice

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.

Curried Rice made with Basmati Rice in a white bowl being served

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:

    • Garlic Chicken Thighs

    • Garlic Prawns

    • Crispy pan fried fish

    • Juicy Baked Chicken Breast

    • Marinated Pork Chops or Steak

    • Beef Kebabs, Lamb Koftas or Turkish Kebabs

    • Moroccan Meatballs

    • Homemade Chicken Doner Kebab (meat only, make a Kebab plate!)

    • Roasted Garlic Mushrooms,

  • 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

Two rustic bowls with Curried Rice made with Basmati Rice, topped with a dollop of yogurt

Curried Basmati Rice Recipe
Watch how to make it

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Close up of Curried Rice made with basmati rice

Curried Rice (Basmati rice)

Author: Nagi
Prep: 10 minutes mins
Cook: 20 minutes mins
Resting: 10 minutes mins
Total: 30 minutes mins
Sides
Indian
4.99 from 76 votes
Servings6
Tap or hover to scale
Print
  • 122
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!)

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:

1. 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.
2. 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.
3. Ghee is clarified butter used in Indian cooking. Tastes like rich butter. Not essential in this recipe.
4. 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.
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:

Calories: 365cal (18%)Carbohydrates: 56g (19%)Protein: 12g (24%)Fat: 10g (15%)Saturated Fat: 2g (13%)Sodium: 538mg (23%)Potassium: 508mg (15%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 3940IU (79%)Vitamin C: 22.9mg (28%)Calcium: 58mg (6%)Iron: 3.4mg (19%)
Keywords: Basmati rice recipes, Curry Rice, Rice Pilaf
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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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! 😂

Dozer the golden retriever dog as a puppy on Bungan Beach

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229 Comments

  1. Robin says

    July 8, 2019 at 3:44 am

    Looks terrific! Going to try with quinoa. Do you think I could sub garam masala for coriander (only because that is what I have in my pantry)?

    Reply
  2. Mhairi says

    June 16, 2019 at 2:04 am

    5 stars
    Many thanks for this wonderful recipe. The best rice one I have found so far. How would you reheat this amount without spoiling it? Thanks.

    Reply
    • Nagi says

      June 17, 2019 at 8:44 am

      Hi Mhairi, I just cover and microwave to reheat – N x

      Reply
  3. trish Davis says

    June 9, 2019 at 7:31 pm

    Nagi, could you use brown basmati for this? It does not seem as hard as ordinary brown rice

    Reply
    • Nagi says

      June 10, 2019 at 4:53 pm

      Hi Trish, I haven’t tried to be honest so I can’t give you an accurate cook time – N x

      Reply
  4. Kate says

    April 26, 2019 at 6:31 am

    5 stars
    This was amazing I wanted to eat it all and I made it with normal rice cause basmati and jasmine are scarce here.

    Reply
    • Nagi says

      April 26, 2019 at 7:12 pm

      Sounds great Kate!

      Reply
  5. Elis says

    April 17, 2019 at 7:22 pm

    This rice recipe was delicious! My family and I adore it. Thank you!

    Reply
    • Nagi says

      April 18, 2019 at 5:30 pm

      Wahoo!

      Reply
  6. Carol McCarthy says

    April 17, 2019 at 12:32 pm

    I love your recipes. You cover everything I am interested in.

    Reply
    • Nagi says

      April 18, 2019 at 5:40 pm

      That’s awesome Carol! Thanks so much for letting me know what you think!

      Reply
  7. Jacqueline Adey says

    April 12, 2019 at 11:32 am

    5 stars
    I love curry and this looks like a GOOD ONE!

    Reply
    • Nagi says

      April 12, 2019 at 6:37 pm

      I hope you try it Jacqueline!

      Reply
  8. Fred says

    March 30, 2019 at 12:30 am

    5 stars
    Made this easy recipe, used brown basmati rice and topped it with fried eggs. Delicious👍 I really enjoy your newsletter, great work. As a dog lover, I also enjoy pics of Dozer. I have an apricot colored Australian Labradoodle. Great dog.

    Reply
    • Nagi says

      March 30, 2019 at 8:24 am

      Thanks so much Fred!

      Reply
  9. Barbara says

    March 19, 2019 at 1:06 am

    I love this rice! Even my super picky husband ate it three days in a row. We even mixed a little bit of your pork carnitas in with it and it was even better. Thank you!

    Reply
    • Nagi says

      March 19, 2019 at 7:48 pm

      Great idea Barbara!

      Reply
  10. Julie Rulla says

    March 16, 2019 at 6:53 pm

    Thanks Nagi 💕love all your recipes, but this is super, I made the full recipe, as it’s just my partner and I, we had 3 different meals from it! Reheats wonderfully

    Reply
    • Nagi says

      March 18, 2019 at 4:06 pm

      I’m so happy you both love it Julie!

      Reply
  11. Lisa Kelly says

    March 13, 2019 at 6:13 pm

    Hi Nagi – this rice looks AMAZING!!! Now about the peas, my husband and I love them, our son hates them. If I boiled the peas in water separately and then served my son’s rice up first, then stirred the cooked peas through do you think it would impact on the rice’s flavour???

    If so we will save this recipe for when son isn’t home. I mean honestly, who doesn’t love peas hahaha.

    Reply
    • Nagi says

      March 14, 2019 at 6:33 pm

      You can totally add the peas later, Lisa! –Nx

      Reply
  12. margie cass says

    March 7, 2019 at 3:10 pm

    just made your delicious curried rice recipe-wonderful way to make rice much more interesting to eat thank you love to dozer he’s gorgeous I have a 4 year old girl retriever willow and love her dearly

    Reply
    • Nagi says

      March 7, 2019 at 7:32 pm

      That’s great Margie, I love hearing great feedback. Sending sloppy kisses from Dozer to Willow 🐶

      Reply
  13. Eleanor says

    February 28, 2019 at 5:51 am

    5 stars
    It’s just husband and me but I made the complete recipe because I didn’t want to cut the recipe down. We’re not spicy food eaters, so I halved all the spices but it was just right for us. We ate the rice for days but it was so good. Thanks, Nagi!

    Reply
    • Nagi says

      February 28, 2019 at 8:37 pm

      That’s awesome Eleanor – I’m so happy you loved it!

      Reply
  14. Jocelyn says

    February 25, 2019 at 1:27 pm

    5 stars
    This was delicious! We had it as our main entree with naan bread on the side. Next time I might add some chickpeas. Thanks so much!

    Reply
    • Nagi says

      February 25, 2019 at 1:55 pm

      Chickpeas would be great Jocelyn! I’m so glad you loved it!

      Reply
  15. Pauline Johns says

    February 25, 2019 at 4:40 am

    5 stars
    Another great recipe, had topped with fish and prawns, but so many other things I could and will do with it. Thanks again Nagi for another recipe to keep

    Reply
    • Nagi says

      February 25, 2019 at 7:57 am

      Yes, it’s so versatile Pauline ☺️

      Reply
  16. Loretta says

    February 18, 2019 at 9:51 am

    5 stars
    Your Curried Rice recipe was delicious. I will make it again. Thank you . Keep them coming .

    Reply
    • Nagi says

      February 18, 2019 at 6:31 pm

      I’m so happy you love it Loretta ❤️

      Reply
  17. Rene says

    February 15, 2019 at 1:55 pm

    5 stars
    Delicious! I made the broth from leftovers of a roasted chicken from the grocery store that I had in the freezer. I only found brown basmati rice at my small local market and didn’t know until I started making the recipe that I wasn’t supposed to use brown rice. I cooked it 20 minutes longer and it worked out fine. Maybe the slightest bit crunchy, but not a problem. Again, so delicious!

    Reply
    • Nagi says

      February 15, 2019 at 7:03 pm

      I’m so glad you liked it Rene!

      Reply
  18. Deb says

    February 15, 2019 at 7:28 am

    5 stars
    My husband said this is the best rice ever (not a great rice lover) yeah …. I loved it also thanks Nagi. I cook your recipes a lot, love them all. Thank you for making dinner easy.

    Reply
    • Nagi says

      February 16, 2019 at 12:42 pm

      That’s awesome Deb! You’ve converted him now 😉

      Reply
  19. HELEN says

    February 15, 2019 at 12:11 am

    Hi Nagi
    Would this recipe work with cauliflower rice?

    Reply
    • Nagi says

      February 15, 2019 at 7:49 am

      I haven’t tried with cauliflower rice – it wouldn’t work quite the same as cauliflower won’t absorb the liquids – N x

      Reply
  20. Pauline says

    February 14, 2019 at 7:56 pm

    That curry rice was so good my partner said he could go on eating it until he was sick. It is very hard to call it quits. Tasty as.

    Reply
    • Nagi says

      February 14, 2019 at 8:01 pm

      I’m so happy it’s a hit!

      Reply
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