Curry Rice Indienne with Raisins Almonds
Elevate your dinner table with this vibrant and aromatic Curry Rice Indienne with Raisins and Almonds, a dish that brings together the rich flavors of Indian-inspired spices with the natural sweetness of golden raisins and the satisfying crunch of toasted almonds. Fluffy, perfectly cooked basmati rice serves as the foundation, infused with a fragrant blend of curry powder, turmeric, cinnamon, and a hint of fresh ginger and garlic. This recipe is as visually appealing as it is delicious, with golden-yellow hues that make it an inviting centerpiece. Perfect as a flavorful side dish or a light vegetarian main, this recipe is ready in just 35 minutes and is finished with a sprinkle of cilantro for a fresh herbal note. Ideal for spice lovers and fans of global cuisine, this comforting dish is sure to impress at any meal!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 3 tablespoons Unsalted butter (or ghee)
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 0.5 cup Golden raisins
- 0.5 cup Sliced or slivered almonds, toasted
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch for fluffy rice.
In a medium saucepan, bring 3 cups of water to a boil. Add a pinch of salt, then stir in the rinsed rice. Reduce the heat to low, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
In a large skillet or saucepan over medium heat, melt the butter (or ghee). Add the finely diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the curry powder, ground turmeric, and ground cinnamon to the skillet, stirring well to toast the spices for 30 seconds.
Mix in the golden raisins and sauté them briefly to plump them up, about 1 minute.
Add the cooked rice to the skillet, stirring gently to combine and coat the rice in the spiced mixture. Season with salt and ground black pepper to taste.
Fold in the toasted almonds, reserving a few for garnish if desired.
Transfer the curry rice to a serving dish and sprinkle with the reserved almonds and fresh cilantro if using.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 14.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 362 mg | 8% | |
*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.
