Curried Rice (Basmati rice)

Name: Curried Rice (Basmati rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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)); 40 g (3 tbsp) butter ((or ghee or oil) (Note 3)); 1 onion (, finely chopped); 3 g arlic 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))

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 cur

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (89) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

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))
40 g (3 tbsp) butter ((or ghee or oil) (Note 3))
1 onion (, finely chopped)
3 g arlic 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))

Steps

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.

Nutrition Facts (per serving)

365 kkal

Protein 12g (15%)

Carbs 56g (72%)

Fat 10g (13%)

Macronutrients

Calories36518% DV

Protein12g24% DV

Carbs56g19% DV

Fat10g15% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.12

Per Serving $0.02/serving

🏠 Save ~$0.23 compared to buying!

📋 Price Breakdown (22% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
yellow curry powder	3 tsp	$0.50/100g	$0.07
cumin	1 tsp	$4.38/kg	$0.02
coriander	1 tsp	-	-
paprika	0.5 tsp	$2.50/kg	$0.01
chilli powder	0.5 tsp	$0.50/100g	$0.01
	40 g	-	-
onion	1	-	-
arlic cloves	3 g	-	-
ginger	2 tsp	-	-
	0.5 cups	-	-
small carrot	2	-	-
	0.5 cups	-	-
	2 cups	-	-
salt	0.25 tsp	-	-
black pepper	0.5 tsp	-	-
	1 cup	-	-
coriander/cilantro leaves	0.5 cup	-	-
Yogurt	-	-	-