Curried and Herbed Basmati Rice
Elevate your rice game with this vibrant and aromatic Curried and Herbed Basmati Rice. Featuring the fragrant trio of ground turmeric, curry powder, and cumin, this recipe transforms everyday basmati rice into a flavor-packed delight. Sautéed onions, garlic, and fresh ginger build a savory base, while a medley of fresh cilantro, parsley, and a splash of lemon juice brings a zesty, herbaceous finish. Perfectly cooked with a hint of bay leaf and fluffed to perfection, this stunning side dish pairs beautifully with grilled meats, curries, or roasted vegetables. Ready in just 35 minutes, it’s the perfect recipe for spicing up weeknight dinners or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3.5 cups water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 1 teaspoon kosher salt
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 whole bay leaf
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch, then drain well.
In a medium pot, melt the butter over medium heat. Add the diced onions and sauté until they are soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the turmeric, curry powder, cumin, and coriander to the pot, stirring for 30 seconds to bloom the spices.
Add the drained rice to the pot and stir to coat the grains in the spice mixture.
Pour in the water, add the bay leaf, and sprinkle in the salt. Stir well and bring the mixture to a boil.
Once boiling, lower the heat to a simmer, cover the pot with a tight-fitting lid, and cook for 15 minutes without removing the lid.
After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to steam.
Remove the bay leaf and fluff the rice with a fork. Stir in the chopped cilantro, parsley, and lemon juice.
Serve hot as a side dish or a light main course, garnished with additional herbs if desired.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
