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Home Rice Recipes

Curried Rice

By:Nagi
Published:11 Feb '19Updated:29 Dec '20
231 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 77 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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231 Comments

  1. Julia says

    September 29, 2023 at 9:42 am

    5 stars
    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!

    Reply
  2. Pat Rolt says

    August 29, 2023 at 1:22 pm

    Nagi, How would I re-heat this if I take to a gathering?

    Reply
  3. Lisa Higham says

    August 7, 2023 at 2:52 am

    It’s cooking as I type. I’m having it with grilled tandoori pork chops. Smells delicious!

    Reply
  4. Nina Christopher says

    July 16, 2023 at 4:24 am

    5 stars
    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!

    Reply
  5. Claire says

    April 10, 2023 at 5:33 pm

    5 stars
    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.

    Reply
  6. Fiona Morris says

    March 27, 2023 at 1:25 am

    5 stars
    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.

    Reply
  7. Katja says

    March 20, 2023 at 10:38 am

    5 stars
    All I can say ……. delicious!

    Reply
  8. Natalie says

    January 4, 2023 at 8:05 am

    5 stars
    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! 🙂

    Reply
  9. Margaret Halicki says

    January 3, 2023 at 6:37 pm

    5 stars
    This was just so so good

    Reply
  10. Emma says

    December 21, 2022 at 7:16 pm

    5 stars
    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.

    Reply
  11. Nitesh Dadhich says

    December 9, 2022 at 5:58 pm

    its osm page for hunger

    Reply
  12. Jodie C says

    October 9, 2022 at 6:49 pm

    5 stars
    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!

    Reply
  13. Tara says

    September 27, 2022 at 6:22 pm

    4 stars
    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

    Reply
  14. Janine says

    September 26, 2022 at 9:40 am

    5 stars
    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!

    Reply
  15. MARY TOGNAZZINI says

    September 25, 2022 at 11:32 pm

    HOE MUCH GROUND GINGER?

    Reply
    • Jodie says

      October 8, 2022 at 12:18 pm

      Google it.

      Reply
  16. Kelly says

    August 25, 2022 at 7:23 am

    I’m here clicking next post for Dozer 😆
    Thank you for sharing ❤️

    Reply
  17. Kaitlin Hoelzer says

    August 16, 2022 at 5:23 am

    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?

    Reply
    • Toni Smith says

      October 19, 2023 at 5:03 am

      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.

      Reply
  18. Lindsay says

    July 8, 2022 at 12:57 pm

    5 stars
    Turned out good. I added cooked kale, black beans, and raisins.

    Reply
  19. Sarah Carlson says

    July 7, 2022 at 9:42 am

    This is really good. I served it with the Garlic Chicken suggested above. Winner winner chickem and rice dinner! I WILL be making this again,

    Reply
  20. Judith says

    June 28, 2022 at 3:38 am

    5 stars
    Served it as something different with a salad. Whole family loved it. Easy recipe to follow.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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