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- Dish type
- Side dish
A delicious and aromatic rice pilaf with garlic, cumin, curry powder and chilli.
194 people made this
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- black pepper to taste
- 1 tablespoon ground cumin, or to taste
- 1 tablespoon curry powder, or to taste
- 1 tablespoon chilli powder, or to taste
- 1 vegetable stock cube
- 400ml (14 fl oz) water
- 1 tablespoon soy sauce
- 200g (7 oz) basmati rice
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chilli powder. When spices begin to fry and become fragrant, stir in the stock cube and a little water.
- Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to the boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
- Remove from heat and let stand 5 minutes.
Reviews & ratingsAverage global rating:(152)
Reviews in English (126)
loved this hubby enjoyed also too hot for me but still worth the mouth burning will defo make again.-19 Jan 2013
It was brilliant. Love the flavors. I would recommend this highly.-21 Jun 2013
Excellent, this was packed with flavour, really enjoyed it.-21 Dec 2013
Bobby Doherty for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen. &mdashSam Sifton
This version of curry rice is a sort of pilaf: rice is toasted in aromatic butter before being steamed to perfection. Perfectly spiced, it makes for a solid side dish, or a filling main. Below, we break down all the components that make this rice perfect.
Ghee is clarified butter and using it has its pros and cons. Unlike butter, which still contains milk solids, ghee is pure fat, which means it has a much higher smoke point than regular butter and won't burn as readily. However, the lack of milk solids in ghee also means it won't develop as much flavour as butter will during cooking. If you've ever cooked with brown butter, you know just what a treat it is.
Much of Indian cooking uses ghee, which has a richer taste than most other vegetable oils. But if you want to bump up the flavour even more, go ahead and use butter&mdashjust make sure you lower the heat and keep stirring the pot to avoid burning those milk solids.
For perfect curry rice, nothing beats the flavour of a high quality yellow curry powder and some fresh curry leaves. While optional, frying the curry leaves in ghee both infuses the ghee with a mild curry fragrance as well as creating a crispy garnish to serve your finished rice with. To supplement the pre-made curry powder with some additional punch, we're also using lots of fresh garlic and ginger, as well as cumin seeds, freshly ground black pepper, coriander, and a touch of ground cayenne for heat. All of these spices get bloomed in hot ghee to help release their flavours into the fat, which then get absorbed into the rice during the cooking process.
For best results with this recipe, go with a good long-grain white rice&mdashthe liquid to rice ratio here is made specifically with white basmati in mind. Be sure to rinse the rice three times or until the water runs clear: this eliminates excess starch for distinct, perfectly tender cooked grains. Drain well, then toast the grains evenly in the pot with your aromatics before adding in your broth. Bring the pot to a gentle simmer, reduce the heat to your lowest setting, then clamp on that lid&mdash17 minutes is the magic number! After you turn off the heat, do not lift the lid right away: Wait just 5 more minutes to let the steam inside the pot distribute evenly. Once you uncover, bathe in the fragrant rice aromatherapy, then fluff gently with a fork to separate your grains before folding in the peas.
And everything nice
Curry rice is a blank (but delicious!) canvas that you can adjust to your liking. For topping, I like some crunchy raw red onions, crispy curry leaves, pan-toasted cashews (with just a little bit of char for smoky nuttiness), fresh coriander and spicy red chillis, and cooling, creamy yoghurt. You can add more veggies or protein in if you're planning on eating it as a meal by itself: a fried egg, roasted carrots, some steak, or roasted chicken.
Leftovers can be placed in an airtight container and will keep in the fridge for 4 to 5 days. A quick reheat in the microwave with a small bowl of hot water will do wonders to bring back that freshly-steamed rice flavour and texture&mdashperfect for a speedy lunch.
- U.S. Basmati Rice: The word “basmati” actually means “queen of fragrance”, which speaks to its aromatic, nutty flavor. This long-grain rice becomes ultra fluffy and slightly chewy when cooked, which makes it a fabulous contender for salads and pilafs. U.S. Basmati Rice is grown in Arkansas, California, Louisiana, and Texas, and very easy to find in grocery stores.
- Spices: The star of this salad is curry powder, which lends warm, aromatic spice. I personally love Madras curry powder, which is a bit spicier than regular curry powder.
- Aromatics: Sautéed onion and garlic form the aromatic foundation of this dish. You can use any onion you have on hand: yellow, sweet, red, or shallots.
- Frozen peas: I love how peas add a burst of vegetal sweetness (and color!) to this rice salad. For convenience, use frozen peas and just stir them at the end. The residual heat will thaw and warm them just enough.
- Mint: Fresh mint adds cooling contrast to balance the warm spices. It also gives the rice a fresh lift, which nudges it further into the “salad” category. If you don’t have mint on hand, parsley will also work.
- Yogurt: I highly suggest spreading a spoonful of yogurt on the serving platter before adding the rice. The creaminess helps tie the salad together, and adds richness.
You also have the option of garnishing with your nut of choice, such as pistachios or almonds. I also love serving it with orange or lemon wedges, which you can choose to squeeze overtop.
Spicy Shrimp With Peas and Curried Rice
Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.
Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper reserve the skillet.
Add the remaining tablespoon of oil to the drippings in the skillet. Add the shallot and peas and cook, tossing occasionally, until the shallots are tender and the peas are heated through, 2 to 3 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper.
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 4 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- Coarse salt
- 1 tablespoon vegetable oil
- 5 garlic cloves, minced
- 3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
- 1 medium yellow onion, diced small
- 2 tablespoons tomato paste
- 2 cups basmati rice
- 1 can (13.5 ounces) unsweetened light coconut milk
- Fresh cilantro leaves, for serving
Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Makes 6 Servings
- vegetable broth (1/4 cup)
- dry brown basmati rice (1 cup)
- slivered almonds (1/3 cup)
- cinnamon (1/4 teaspoon)
- ground cardamom (1/8 teaspoon)
- ground ginger (1/8 teaspoon)
- turmeric (1/2 teaspoon)
- salt (1/2 teaspoon)
- golden raisins (1/2 cup)
- boiling water (2 cups)
- frozen green peas, thawed (1 cup)
- 3 tablespoons unsalted butter, plus more for greasing the dish
- One 10-ounce bag marshmallows
- 2 tablespoons mild Madras curry powder
- 1/2 cup salted roasted sunflower seeds
- 6 cups Rice Krispies
Butter a 9-by-13-inch baking dish. In a large saucepan, melt the 3 tablespoons of butter. Add the marshmallows and cook over very low heat, stirring with a wooden spoon, until completely melted, about 5 minutes. Stir in the curry powder. Remove from the heat and add the sunflower seeds and Rice Krispies stir until completely coated.
Scrape the mixture into the prepared baking dish and, using buttered hands, press into an even layer. Let stand at room temperature until cooled and firm.
Invert the curried Rice Krispies onto a work surface. Using a sharp knife, trim the edges to form a neat rectangle, then cut into 1-inch squares and serve.
- 1 Tablespoon unsalted butter
- 1 small white onion, finely chopped
- 1 celery rib, thinly sliced
- 2 cloves garlic, minced
- 1 Tablespoon curry powder
- 1 Cup basmati rice
- 1/2 Cup drained canned chickpeas
- 1/4 Cup golden raisins (optional)
- 1/4 Cup toasted, slivered almonds (optional)
- 1 3/4 Cup vegetable stock
- 2 Tablespoons coarsely chopped chervil
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
In a saucepan over medium-high heat, melt the butter. When the frothing subsides, sauté the onion, celery, and garlic until the onion is translucent, about 6 minutes. Add the curry powder, stirring to release its aroma, for about 1 minute. Add the rice, chickpeas, and stock as well as the optional raisins and almonds bring to a boil. Cover and reduce the heat to medium-low to maintain a gentle simmer. Cook until the rice is tender and all the liquid is absorbed, 15-20 minutes.
Remove from the heat, stir in the chervil, season with salt and pepper, and set aside, covered, for 5 minutes.
Fluff with a fork, then heap onto platters bordered with lemon wedges. Encourage guests to add a squeeze or two to the whole affair.
Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in the refrigerator.
Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut the bundle of noodles in half.
Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and set sauce aside.
Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break the eggs into small pieces, then set aside in a large bowl.
Wipe wok clean. Return wok to high heat, add 2 teaspoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add roast pork and onion and continue to stir-fry for another 30 seconds. Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots. Add 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs.
Wipe the wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add the rice-stick noodles and stir-fry for 30 seconds. Add the sauce and remaining 2 teaspoons curry powder. Stir until the curry powder is evenly distributed. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and remove from heat. Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.