Curried Rice (Basmati rice)

Recipe video above. You need more than just curry powder for a great Curried Rice! Basmati adds a beautifully nutty aroma to this rice recipe. Spiciness: Warm hum, not overly spicy. Not intended to be a full-on authentic Indian recipe, but leans more towards Indian than unflavourful Western curry recipes (you know the type I mean!)

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

4.99 stars (89 reviews)

Keywords

Basmati rice recipes, Curry Rice, Rice Pilaf

Ingredients

3 tsp yellow curry powder ((Note 1))
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/2 tsp chilli powder ((adjust spiciness to taste) (Note 2))
40g (3 tbsp) butter ((or ghee or oil) (Note 3))
1 onion (, finely chopped)
3 garlic cloves (, minced)
2 tsp ginger (, finely chopped or grated)
1 1/2 cups (275g) uncooked basmati rice ((Note 4))
2 small carrot (, peeled and grated)
2 1/4 cups (560 ml) chicken or vegetable broth, low sodium ((Note 5))
2 cups (300g) frozen peas
1 1/4 tsp salt
1/2 tsp black pepper
1 cup (150g) cashews (, roasted, unsalted)
1/2 cup coriander/cilantro leaves (, finely chopped)
Yogurt (, for serving (optional))

Cuisine

Indian

Steps

Rinse rice until water runs pretty clear, then drain well. (Note 4)
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. (Note 6)
Add most of the cashews and coriander, stir through.
Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.

Nutitrion

Serving Size: 1 serving
Calories: 365 kcal
Carbohydrates: 56 g
Protein: 12 g
Fat: 10 g
Saturated Fat: 2 g
Sodium: 538 mg
Sugar: 6 g

Reviews

Andrew on 2026-03-18 (5 stars):
Cooked thd pork chop using your marinade and the curry rice side ! Brilliant! Lovely .it's on the family favourites list
Andrew on 2026-03-18 (5 stars):
Coojed thd pork chop using youd marinade and thd curry rice side ! Brilliant! Lovely it .it's not on the family favourites
Sandhya on 2026-03-06 (5 stars):
I like how you explained the spices and the little tips for getting fluffy basmati rice. The combination of curry flavors with carrots and peas sounds really good. This looks like a simple but flavorful rice dish to try at home.
Mo on 2026-03-02 (5 stars):
Great recipe! I did not use coriander (didn't have any) or cilantro (yuck). I used green beans instead of peas. Delicious!
Ian on 2025-09-27 (5 stars):
Great recipe. Made enough to have with curries (twice for 2 people) and lunch with a fried egg, also twice for two. A real winner.
Anonymous on 2025-08-13 (5 stars):
Super tasty, plus it uses ingredients that I always have at home. It was very salty but I think that’s because I only had salted butter, but anyway it was really nice =)
Peter Eric Crowley on 2025-05-06 (5 stars):
I made this last night. Excellent.
Cynthia Copp on 2024-10-27 (5 stars):
Dee-lish! Next time I will toss in some raisins. Thanks for this!
Caroline on 2024-08-27 (5 stars):
Just made it for lunch - we both loved it! I made it mainly to use up some bits left in the fridge (coriander, green beans, carrot, soured cream etc) - served with mango chutney - which I stirred in when I eat mine. I can see I will be making this regularly with whatever I’ve got available.
Kate on 2024-08-08 (5 stars):
Wow! Incredible recipe even though I left out the peas and stock (didn't have any). I used water instead. I opted for the hot curry and cayenne powder. My spouse and I both loved this. I served it with pan fried chicken shawarma, toasted naan bread and salad. I highly recommend this recipe, it's so flavourful and easy. I like trying to recreate meals from our favourite restaurants. We get shawarma bowls with curry rice from a spot in our neighborhood. Since I found this recipe I think we won't have to order take out as much. Thank you for sharing!
Donna Smith on 2024-01-19 (5 stars):
I had to use bullion cubes so I omitted the salt as directed. Perfect. I really enjoyed making this recipe and eating it. I used cilantro as a garnish and since I didn’t have yogurt I used a little sour cream. I will definitely make this again. Also my husband is not a big fan of bold Indian flavors so using the McCormick curry powder was a win because it’s a little softer flavor. Thank you!
Jackie on 2023-11-05 (5 stars):
This recipe was wonderful! I cooked my diced onions and set aside. Chopped up a rotisserie chicken and set that aside. Added chicken broth, the spices, and rice to my brand new rice cooker. Added my onions and let it start cooking. It took under 15 minutes for my rice to be done. Then I transferred it to a big container where I added my chicken and a steamer bag of peas and carrots. Mix it all together and voila! 💛
Julia on 2023-09-29 (5 stars):
This was fantastic! I took some creative liberties to make it easier and also added my own garam masala spice mix (instead of adding the cumin, coriander, and paprika), and wow I was amazed at how delicious it was. I had it with fire roasted corn and rotisserie chicken. Thank you Nagi!
Nina Christopher on 2023-07-16 (5 stars):
Made this for dinner tonight. Chucked in a can of tuna at the very end and served it as a main. Tasted delicious and is very economical to make for a family of five!