Spiced rice

Spiced rice

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(6 ratings)


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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level



Serves 4

For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 25g butter
  • 1 tsp turmeric
  • 100ml hot curry paste (we used Veeraswamy Hot Madras from Bart)
  • 300g basmati rice (washed 3 times)
  • handful raisin
  • 1l chicken stock
  • 25g flaked almonds, toasted
  • big handful chopped coriander

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  1. Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don’t lift the lid and leave to sit for 20 mins.
  2. Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Recipe from Good Food magazine, September 2011

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princessannie's picture

I made this rice recipe as an accompanyment to the 'Curry for a Crowd' recipe, it went down a storm! It was easy delicious and I'll certainly be making it again!

rogerwilkins's picture

Tried this dish last week, fantastic. Will be cooking this for guests this sunday.

jennypenny53's picture

How much chicken stock exactly? Not very clear in the list of ingredients!

arsenal-yummy's picture
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Great! Made it with jogan rosh and used the leftover madras paste but it worked well!!

Frantic Flapjack's picture
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This was lovely and so easy to do. It cooked perfectly. Definitely one for the binder. The only change I made was to use 4tsps of Pataks Madras paste.

cjcarman's picture
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made this last night - absolutely wonderful. followed recipe as is and it was just fantastic. this could become a regular 'go to' recipe.

lizleicester's picture
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Really delicious way of doing rice. I left out the raisins due to popular demand. Used 50/50 strong pheasant stock and water. Don't usually bother toasting flaked almonds as I usually burn them, but made the effort and they really enhanced the overall flavour.

captahab's picture

Is that 1 Litre of Chicken Stock?

serenity2007's picture
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This is devine if you havent tried it yet, you must!