Curried Rice
Elevate your dinner table with the vibrant and aromatic flavors of Curried Rice—an irresistible dish brimming with fragrant spices and wholesome ingredients. Made with fluffy basmati rice and infused with the warm notes of curry powder, ground cumin, turmeric, cinnamon, and fresh ginger, this recipe delivers a perfect harmony of bold and comforting flavors. Tender peas and fresh cilantro add pops of color and freshness, making this dish as visually stunning as it is delicious. Quick to prepare in under 35 minutes, Curried Rice is perfect as a versatile side dish or a stand-alone vegetarian main course. Whether paired with roasted vegetables or grilled protein, this one-pot wonder will transform your mealtime into an effortlessly exotic dining experience. Keywords: Curried Rice recipe, aromatic rice dish, easy vegetarian rice recipe, Indian-inspired rice.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 stick Cinnamon stick
- 1 leaf Bay leaf
- 1 cup Frozen peas
- 0.5 cup Fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the onion, stirring frequently for about 1 minute until fragrant.
Stir in the curry powder, ground cumin, salt, turmeric, cinnamon stick, and bay leaf. Cook for another 1-2 minutes, stirring continuously to coat the onion mixture with the spices.
Add the rinsed rice to the saucepan, stirring gently to combine it with the spiced onion mixture.
Pour in the water, stir, and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for about 15-18 minutes, or until the rice is fully cooked and water is absorbed.
Remove the saucepan from the heat, and let it sit, covered, for an additional 5 minutes to allow the rice to steam and become fluffy.
Remove the lid carefully, discard the bay leaf and cinnamon stick, and fluff the rice gently with a fork.
Mix in the frozen peas and chopped cilantro, folding them through the rice gently. The steam from the rice will heat the peas.
Serve the curried rice hot as a side dish or a main course, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 242 mg | 5% | |
*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.
