Recipe- Flavorful And Spicy Curried Rice

A really great Curried Rice that won’t disappoint! This pilaf-style fluffy basmati rice recipe is flavoured with everyday curry powder plus extra spices to give it a punch of flavour.

With sweetness from carrots and peas, a sprinkle of cashews and a garlic flavour base, this is a rice side dish that will jazz up any meal. Or serve it with crispy fried eggs for a super quick meal!

Ingredients

Spices

3 tsp yellow curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/2 tsp chilli powder (adjust spiciness to taste)

Rice

1 1/2 cups (275g) uncooked basmati rice
40g (3 tbsp) butter (or ghee or oil)
1 onion , finely chopped
3 garlic cloves , minced
2 tsp ginger , finely chopped or grated
2 small carrot , peeled and grated
2 1/4 cups (560 ml) chicken or vegetable broth, low sodium
2 cups (300g) frozen peas
1 1/4 tsp salt
1/2 tsp black pepper

Finishes

1 cup (150g) cashews , roasted, unsalted
1/2 cup coriander/cilantro leaves , finely chopped
Yogurt , for serving (optional)

Method

- Rinse rice until water runs pretty clear, then drain well.

- 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.

- Add most of the cashews and coriander, stir through.

- Transfer to serving bowl, sprinkle with remaining cashews and coriander.