Curried Rice (Basmati rice)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(82)
Ingredients
6 servings
- 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)
- 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
- 1 cup (150g) cashews (, roasted, unsalted)
- 1/2 cup coriander/cilantro leaves (, finely chopped)
- Yogurt (, for serving (optional)
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Preparation
Step 1
Rinse rice until water runs pretty clear, then drain well. (Note 4)
Step 2
Melt butter in a small to medium pot (or large saucepan) over medium high heat.
Step 3
Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
Step 4
Add carrot and cook for 2 - 3 minutes until softened and sweet.
Step 5
Add rice and stir to coat all the grains in the oil.
Step 6
Add Spices and mix to coat the rice.
Step 7
Add broth, peas, salt and pepper, stir. If any rice is protruding above the surface, poke it under the liquid.
Step 8
When the entire surface of the liquid is simmering, stir once, place lid on and immediately turn heat down to LOW.
Step 9
Cook for 14 minutes, do not peek while cooking!
Step 10
Lift lid slightly and quickly tilt pot to check to ensure liquid has been absorbed. Clamp lid back on and remove from heat.
Step 11
Stand for 10 minutes, undisturbed.
Step 12
Use a rubber spatula to gently fluff the rice. (Note 6)
Step 13
Add most of the cashews and coriander, stir through.
Step 14
Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.
Step 15
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