indian curry rice recipe

Written ByJenny Smyth Posted on
indian curry rice recipe
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The Best indian curry rice recipe

I have been making Indian curry rice for my family for years, and it’s always a hit. The dish originated in the Indian subcontinent, where it’s known as ‘curry rice’ or ‘bhāt masālā’.

It’s a staple in many Indian households, and I’ve adapted it to suit my family’s taste. The key to making a great curry rice is to use a combination of spices that complement each other, rather than overpowering them.

I like to use a mix of turmeric, cumin, coriander, and cayenne pepper for added depth of flavor. This recipe makes about 4 servings and can be adjusted according to your taste preferences.

It’s an excellent option for a weeknight dinner or a special occasion. My kids love it because it’s easy to customize with their favorite toppings, such as diced chicken or scrambled eggs.

This dish has many health benefits due to its high fiber content from the rice and vegetables, along with the antioxidants from the spices used. In addition to being delicious and nutritious, this recipe is also relatively easy to prepare and can be made in under 30 minutes.

Indian Curry Rice

Indian Curry Rice

4.7 from 554 votes

A fragrant and comforting one-pot dish where fluffy basmati rice is cooked with a spiced curry base of onions, tomatoes, and aromatic spices. This hearty meal is perfect for a weeknight dinner and can be customized with your choice of protein or vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Curry Rice

1 cup basmati rice, rinsed and drained
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 green chili, slit (optional)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1 large tomato, pureed
2 cups water
Salt to taste
2 tablespoons chopped fresh cilantro for garnish

👨‍🍳Directions

1Heat the oil or ghee in a large pot over medium heat.
2Add the cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
3Add the chopped onion and saute for 5 to 7 minutes until it turns golden brown and soft.
4Add the minced garlic, grated ginger, and green chili (if using).
5Stir and cook for 1 minute until the raw smell disappears.
6Then add the ground coriander, turmeric, red chili powder, and garam masala.
7Stir well and cook for 30 seconds to bloom the spices.
8Pour in the tomato puree and cook for 3 to 4 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides.
9This indicates the base is ready.
10Add the rinsed basmati rice and stir gently to coat each grain with the spice mixture.
11Cook for 1 to 2 minutes until the rice becomes slightly translucent at the edges.
12Pour in the water and add salt to taste.
13Bring the mixture to a rolling boil over high heat.
14Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
15Do not lift the lid during this time.
16After 15 minutes, turn off the heat and let the pot sit covered for another 5 minutes to allow the rice to steam and absorb any remaining moisture.
17Remove the lid and fluff the rice gently with a fork.
18The grains should be separate and tender.
19Garnish with chopped cilantro and serve hot with yogurt or raita on the side.

🔧Equipment

Large heavy-bottomed pot or Dutch oven with lid
Knife and cutting board
Measuring cups and spoons
Wooden spoon
Fine mesh strainer (for rinsing rice)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 7g

📝Notes

For a protein boost, add 1 cup of cooked chickpeas or diced paneer along with the rice. If you prefer a vegetable version, stir in 1 cup of frozen peas and diced carrots during the last 5 minutes of cooking. Adjust the green chili and red chili powder to control the heat level.

Watch Video Of How Indian Curry Rice Works

This Indian curry rice recipe is always a good idea for any occasion. It’s easy to make ahead of time and can be reheated in the microwave or oven when needed.

You can also serve it cold if you prefer. One of my favorite things about this recipe is that it’s very versatile – you can customize it with your favorite toppings or ingredients.

For example, you could add diced chicken or scrambled eggs for added protein. I also love that this recipe is relatively healthy due to its high fiber content from the rice and vegetables.

❓ Frequently Asked Questions About Indian Curry Rice

Q: What is the best type of rice to use for this recipe?

The best type of rice to use for this recipe is long-grain white or brown rice.

Q: Can I add protein like chicken or tofu to this dish?

Yes, you can add protein like chicken or tofu to this dish for added texture and nutrition.

Q: How do I store leftover curry rice?

You can store leftover curry rice in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze curry rice for later use?

Yes, you can freeze curry rice for later use by transferring it to an airtight container or freezer bag and storing it in the freezer for up to 3 months.

Q: What are some good side dishes to serve with curry rice?

Some good side dishes to serve with curry rice include naan bread, raita (a yogurt-based side dish), or saag paneer (a spinach-based side dish).

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