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! 😂
Deb says
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.
Nagi says
That’s awesome Deb! You’ve converted him now 😉
HELEN says
Hi Nagi
Would this recipe work with cauliflower rice?
Nagi says
I haven’t tried with cauliflower rice – it wouldn’t work quite the same as cauliflower won’t absorb the liquids – N x
Pauline says
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.
Nagi says
I’m so happy it’s a hit!
Berny says
Hello Nagi!
I haven’t written/rated anything for a while, but I have been cooking a lot of your recipes. All good!!
And this one is brilliant: once cooked, reheat for a minute I the microwave and magic happens again.
Nagi says
I’m so glad you love it Berny!!!
Wynn says
How did I miss this one??? Glad you’d mentioned it in today’s post! We will enjoy this recipe.
Can totally understand the response to puppy Dozer photo! Not only is he cute in it, but it’s a remarkable photo!
Is that a local beach? The background and sky are so dramatic, and the sand appears red. It’s a stunningly beautiful setting! Wow!
Nagi says
I hope you love it – let me know what you think Wynn!!
Carole Minesal says
What is lite soy and where can you buy it. Also how do you toast sesame oil.
Nagi says
Hi Carole, you can purchase light soy in most major supermarkets and Asian stores – it’s more salty than regular soy. You can also purchase toasted or untoasted sesame oil ☺️
Elizabeth Henkel says
Made this lat night with the Juicy Baked Chicken Breast. It was yummy and my 4 year old went back for seconds. I will be making this again.
Nagi says
Winning!
Alexis H says
This was delicious, it was so flavorful! I served it with a fried egg and garlic prawns. Sadly, my kids didn’t like it because most thought it was too spicy, even though I cut the cayenne in half! (I didn’t have chili) so I think I’ll just omit the cayenne completely and just add it to my husband and my servings, because we love spicy 🙂
Nagi says
Sounds like a great idea Alexis ❤️
Elizabeth says
Amazing!
Nagi says
Thank you!
ELIZABETH says
OMG. This Curried Rice is amazing. The blend of flavours are just perfect. My whole family enjoyed this dish. It will be a definite regular meal in our house. We added marinated chicken thigh fillets as a side. Thanks Nagi.
Nagi says
Wahoo!!!! I’m so glad it was a hit!
Jayne Knight says
Aww! How could you not fall in love with that gorgeous face?
He’s grown from a cutie pie to a handsome fella. Hugs! xx
Nagi says
I know right?! ❤️
Maureen says
Yummo.
Nagi, I’ve written to your gmail account and left a message through the site and nuthin. Just making sure you got the email. 🙂 If you did that’s just fine, thanks.
Nagi says
Hi Maureen, I do have it! My inbox is just out of control at the moment but I’ll definitely find it and respond asap. Thanks for your patience – N x
Karen F says
Nagi, delish!!
Try substituting half the rice with risoni. Toast it off first in the butter, then proceed with the recipe. It gives it a different mouth feel and makes the dish totally addictive. Once I start scoffing I can’t stop!!!!
Nagi says
Sounds divine Karen!
Eha says
Adored the almost fearful comment on IG saying the writer must have missed something: where on earth was Dozer? Hope someone told the dear lady!! Rice: cook it 3-4 times a week not measuring water and not covering it up: must really prep it your way 🙂 ! Don’t use much curry powder either, normally mixing my own brew, but there is some Bolst’s in the pantry . . . lovely and super-easy next to my perennial noodle stirfries . . . !
Nagi says
I hope you give it a go and let me know what you think!
Teresa says
Looks so good, but what about brown Basmati? Suggested cook time if yes? (We avoid eating white rice.) Also we have a rice cooker, any suggestions for using it with this recipe? Thanks!
Nagi says
Hi Teresa, sorry this recipe isn’t suitable for brown rice – N x
Teresa says
Well… I tried it anyway in the rice cooker, with Brown Basmati – and it was really good! The amount of liquid was perfect without making any changes.
Barb L says
Nagi, that is a magnificent picture of Dozer!! Your photography skills are exceptional, just like your recipes. I couldn’t focus on the rice after that picture but the next time I need a rice side I will try it. Thanks for the pic and the recipe!
Nagi says
Thanks Barb!
Vivian says
I’m with Anna…how to make this work in the InstantPot…preferably the 3 qt.
Dozer, what a love! Sure, he steals your thunder…he’s only here for such a much shorter time than we are…gotta make up for that!
Anna says
Vivian – I did in the instant pot, just reduced the water ratio to what I suggested in my original comment below, I added a diced red pepper too. Sauté setting first then when rice and stock added (last ingredients to go in) I put the lid on “seal” and set on the rice setting. Worked really well. Husband loved it too.
Nagi says
Oh that’s great Anna!!!
Susan says
Of course he stole your thunder–there is NOTHING on earth cuter than a Golden Retriever puppy. His face looks just the same now!
Nagi says
Definitely, I can’t resist puppies!
EVELYN SCHWEIER says
That’s because Dozer is a beautiful dog!!!
Wayne says
Wow! What a coincidence. I am making Kedgeree tonight and snooped around earlier for a recipe but wasn’t too intrigued by them, but wanted to basmati as I’m a big fan of a fluffy pilaf and lo and behold this pops up in my mailbox. 3 hours from now i’ll be following your recipe.
Love what you do.
Nagi says
Oh awesome! Did you try it Wayne, what did you think?