Curried Basmati Rice – Clara quick dinners

Curried Basmati Rice is a warmly spiced and aromatic side dish made with fluffy basmati rice, sautéed vegetables, and a rich blend of Indian-inspired spices. It’s the perfect complement to a variety of main dishes and can easily stand on its own as a flavorful vegetarian meal.

Why You’ll Love This Recipe

• Filled with warm, comforting spices
• Uses pantry-friendly ingredients
• Naturally gluten-free and vegetarian
• Quick and easy to prepare
• Pairs beautifully with curries, grilled meats, or tofu
• Great for meal prep or leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Basmati rice
• Butter or oil
• Onion
• Garlic
• Fresh ginger
• Carrots (optional)
• Frozen peas (optional)
• Curry powder
• Ground cumin
• Ground turmeric
• Salt
• Black pepper
• Vegetable broth or water
• Fresh cilantro (for garnish)
• Cashews or almonds (optional)

Directions

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, heat butter or oil over medium heat. Sauté the chopped onion until soft and translucent.
3. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
4. Stir in carrots (if using) and cook until just tender.
5. Add curry powder, cumin, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
6. Add the rice to the pan, stirring to coat each grain with the spice mixture.
7. Pour in vegetable broth or water and bring to a boil. Reduce heat to low, cover tightly, and simmer for about 15 minutes, or until the rice is cooked and liquid is absorbed.
8. Add frozen peas (if using), cover again, and let the rice steam off the heat for 5–10 minutes.
9. Fluff with a fork, then garnish with chopped cilantro and toasted nuts if desired.
10. Serve warm.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Protein: Mix in cooked chickpeas, shredded chicken, or tofu.
• Make It Spicier: Add a pinch of cayenne pepper or a chopped green chili.
• Use Coconut Milk: Replace half the broth with coconut milk for a creamier result.
• More Veggies: Add bell peppers, zucchini, or spinach.
• Nut-Free: Skip the nuts for an allergy-friendly version.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a pan over low heat or microwave with a splash of water to prevent drying out.

FAQs

What is the best type of rice for this dish?

Basmati rice is ideal because of its long grains, fluffy texture, and fragrant aroma.

Can I make this recipe ahead of time?

Yes, curried basmati rice stores and reheats well, making it great for meal prep.

Is this recipe vegan?

Yes, just use oil instead of butter and vegetable broth for cooking.

Can I add more vegetables?

Absolutely. Bell peppers, peas, corn, or even spinach make great additions.

How do I prevent the rice from sticking or becoming mushy?

Rinse the rice well, and be sure not to overcook. Let it rest after cooking before fluffing.

Can I make this in a rice cooker?

Yes, sauté the spices and aromatics separately, then add everything to the rice cooker and cook as usual.

Can I use other types of rice?

You can use jasmine or long-grain white rice, but cooking times may vary.

What should I serve with curried basmati rice?

It pairs perfectly with grilled chicken, lentil curry, butter tofu, or vegetable korma.

Is this spicy?

Not particularly, but you can adjust the spice level to your preference by adding chili or cayenne.

How can I make this more filling?

Add cooked legumes, tofu, or a protein of your choice to turn it into a full meal.

Conclusion

Curried Basmati Rice is a deliciously fragrant, versatile dish that brings warmth and flavor to any table. Whether served as a side dish or a standalone meal, its vibrant color and spice make it a standout. Perfect for weeknights, potlucks, or lunch prep, this recipe is one to keep in regular rotation.

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