Curry Rice
This Curry Rice is loaded with flavor, texture, and zero hassle! Just toss everything—uncooked rice included—into a casserole dish and bake until perfectly fluffy.
Servings: 6 servings (more depending on what you serve it with!)
Cost: $5.72
Equipment
- 9 x 13-inch baking pan ceramic or glass
Ingredients
- Cooking spray
- 1-1/2 cups uncooked basmati rice see note 1
- 2-1/2 cups chicken stock or broth, see note 2
- 1 tablespoon yellow curry powder see note 3
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper
- 2 teaspoons minced garlic see note 4
- 2 teaspoons ginger paste
- 2 cups grated carrots about 2 medium-large carrots, see note 5
- 4 tablespoons unsalted butter
- 2 cups frozen peas
- 1/2 cup sliced toasted almonds optional but recommended
- 1/4 cup finely chopped cilantro optional but recommended
- Cooling cucumber sauce optional but recommended, see note 6
Instructions
- Preheat oven to 400°F. Very generously spray a glass or ceramic (not metal) 9x13-inch pan. Cut butter into 6 thin slices and set aside. Peel and grate carrots on the large side of a grater.
- Add the uncooked basmati rice to the pan, along with the grated carrots, all the seasonings, salt and pepper to preference (I add 1-1/4 tsp fine sea salt and 1/2 tsp pepper), minced garlic, ginger paste, and the chicken stock. Stir with a wooden spoon until ingredients are incorporated and spread in an even layer, ensuring the rice is covered in the liquid. Evenly top with the cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil—just set aside) and bake 15 more minutes.
- Remove from the oven. Don’t stir the rice. Top with the foil again and let stand at room temperature to rest for 10 minutes. This is very important to avoid mushy rice!
- After 10 minutes, add frozen peas and gently fluff the rice as you mix the peas through. Add toasted almonds and finely chopped cilantro (if using); gently mix through. Taste and add additional salt/pepper if needed. Enjoy as-is or make it into the main course.
Video
Notes
Note 1: I tested this recipe with all kinds of rice, and basmati rice was the only one that worked. Other grains of rice gave inconsistent results—ranging from very mushy to unevenly cooked.
Note 2: The stock is very important for flavor—use a full-bodied (not low sodium) stock. I love Swanson® stock best.
Note 3: Curry powder is where you’ll get some heat, so use a curry powder you enjoy (I use McCormick®). If you aren’t sure, add less, but know that you will be missing out on some flavor!
Note 4: To keep things quick, use refrigerated minced garlic and refrigerated ginger paste. Or use fresh ginger and garlic; simply grate (with a zester) ginger root and individual garlic cloves into the dish—no other preparation is necessary.
Note 5: Peel then grate carrots on large holes of a grater. Avoid packaged pre-shredded carrots; they are hard, dry, and far less flavorful.
Note 6: I love this cucumber sauce with this rice! And it takes just a few minutes to prepare. (Plus, it provides a nice cooling element to some of the heat of this rice):
- Cooling cucumber sauce: Add these ingredients to a medium bowl: 1 cup plain, full-fat Greek yogurt, 1 cup finely chopped English or Persian cucumber, 1/4 cup finely chopped fresh cilantro, 1 tablespoon finely chopped green onions, and 1/2 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined, then refrigerate. Stir before adding to the cooked curry rice.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 438mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10561IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg