indian rice curry recipe

Written ByJenny Smyth Posted on
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The Best indian rice curry recipe

I’ve been making Indian rice curry for my family for years, and it’s always a hit. The combination of spices and flavors is just right, and it’s easy to make in large quantities.

My kids love it when I serve it with some naan or roti on the side. I like that it’s a versatile recipe – we can have it as a side dish or add some protein like chicken or shrimp to make it a full meal.

The best part is that it’s incredibly healthy, with brown rice, vegetables, and a blend of warming spices. It’s perfect for any occasion, whether we’re having a family dinner or just need a quick and easy meal.

My husband appreciates that it’s not too spicy, so he can enjoy it too. I’ve experimented with different spice blends over the years, but this one remains my favorite.

It’s comforting and familiar, yet still exciting enough to keep us interested. The aroma alone is worth making this recipe – the combination of cumin, coriander, and turmeric is intoxicating.

I’ve tried serving it at potlucks and family gatherings, and everyone asks for the recipe. It’s become a staple in our household, and I’m happy to share it with you.

Indian Rice Curry

4.6 from 1832 votes

A comforting and flavorful Indian rice curry, perfect for a satisfying meal. This dish combines aromatic spices, tender chicken, and fragrant basmati rice.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

2 cups basmati rice
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 green chilies, slit
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chili powder
1 can (14 oz) diced tomatoes
2 cups chicken broth
salt to taste

For the Chicken

500g boneless, skinless chicken breast, cut into bite-sized pieces
1 tsp lemon juice

👨‍🍳Directions

1Rinse the basmati rice thoroughly under cold water until the water runs clear.
2Soak the rice in water for 20 minutes.
3Drain and set aside.
4This will help the rice cook evenly and become fluffy.
5In a large pot, heat the vegetable oil over medium heat.
6Add the cumin seeds and let them sizzle until they turn brown.
7Add the chopped onion, garlic, and ginger.
8Sauté until the onions turn translucent and start to turn golden brown.
9Add the green chilies, coriander powder, garam masala, turmeric powder, and red chili powder to the pot.
10Stir well to combine the spices with the onion mixture.
11Cook for 1 minute until fragrant.
12This will help to bloom the spices and enhance their flavors.
13Add the diced tomatoes to the pot and cook until they soften and the oil starts to leave the sides of the pan.
14This indicates that the tomatoes have cooked down and the flavors have concentrated.
15Add the chicken broth, salt and bring to a boil.
16Add the drained rice to the pot, stirring gently to combine with the curry mixture.
17Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.
18Do not lift the lid during this time to ensure the rice cooks evenly.
19While the rice is cooking, heat a medium skillet over medium-high heat.
20Add the chicken pieces and lemon juice.
21Cook until the chicken is no longer pink and is cooked through, about 5-7 minutes.
22This will give the chicken a nice sear and add flavor from the lemon juice.
23Stir occasionally to ensure even cooking.
24After 15 minutes, check the rice.
25If it is tender and the liquid has been absorbed, turn off the heat and let it rest, covered, for an additional 10 minutes.
26This will allow the rice to steam and become even fluffier.
27If the rice is not yet tender, add a little more water, cover, and cook for another 5 minutes.
28Fluff the rice with a fork and gently mix in the cooked chicken.
29Serve the Indian rice curry hot, garnished with fresh cilantro if desired.
30Enjoy your delicious and aromatic meal.

🔧Equipment

Large pot with lid
Medium skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: You can adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder. For a vegetarian version, omit the chicken and add vegetables like peas, carrots, or potatoes.

Indian rice curry is a versatile dish that can be enjoyed year-round. It can be stored in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave.

Just add a little water to the curry to loosen it up before reheating. This dish can be served with a side of naan, roti, or paratha. It can also be served with a side of raita, which is a yogurt-based side dish that helps to cool down the spices.

This dish is perfect for family gatherings and potlucks. It is a dish that is easy to make and can be customized to suit different tastes and dietary preferences. It is a meal that is filling, healthy and will leave you wanting more.

❓ Frequently Asked Questions About Indian Rice Curry

What is Indian rice curry?

Indian rice curry is a popular dish from India made with rice, spices, and vegetables. It’s often served as a side dish or used as a base for other meals.

Can I customize the spice level to my taste?

Yes, you can adjust the amount of spices to suit your taste preferences. If you prefer milder flavors, reduce the amount of chili powder or omit it altogether.

Is Indian rice curry suitable for vegetarians?

Yes, this recipe is vegetarian-friendly. However, if you’re using chicken or shrimp as a protein source, you’ll need to modify the recipe accordingly.

Can I make Indian rice curry ahead of time?

Yes, you can prepare the spice blend and cook the vegetables ahead of time. However, assemble and serve the dish fresh for optimal flavor.

How long does Indian rice curry keep in the fridge?

This dish typically keeps in the fridge for 3-5 days. Reheat it thoroughly before serving.

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