Spicy Indian rice

Spicy Indian rice

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 20 mins - 30 mins

Easy

Serves 4
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • a mugful of American long grain rice
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 cinnamon stick
  • 6 cardamom pods
  • 1 tsp cumin seeds
  • large handful of sultanas and roasted cashew nuts

Method

  1. Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

  2. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

  3. Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

  4. Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Tony Ennis
21st Jun, 2015
3.8
I made it, it was pretty good. I did not put 2 onions in it; I put about half a medium in and that was plenty.
Chiara123
12th May, 2015
5.05
Really delicious and easy rice dish. Served with Coconut & Squash Dhansak on this site, went really well together and the rice gave the curry a bit of a lift! I used brown rice which did take a bit longer to cook so worth taking a look at the instructions of the rice you use. Only thing I would change if making again would be to grind the cardamon/cumin seeds so that they are a bit finer to avoid getting a whole seed in a mouthful.
Frantic Flapjack
18th Nov, 2014
3.8
Really good rice to serve with a curry. Far more interesting than plain rice. I served this with the Coconut & Squash Dhansak on this site and would definitely make again.
Pynner
1st Sep, 2014
5.05
This is my favourite rice recipe we have it with curries, when we have a BBQ or just need a rice salad, good in a lunch box with some leftover Sunday roast meat. Very easy to make. I make double quantity and freeze half for when I am in a rush or need to leave some for the family to sort themselves out. I usually mess with recipes but do not need to with this one.
Alessya19
5th Mar, 2014
I made this as a side dish for fish. I doubled the quantity of rice, as I had to cook for 7 people, but I think I forgot to double some of the spices, because I had to add more at the end, because it felt like the rice had no taste. I will make it again, but I will use more spices.
lassy
3rd Nov, 2013
Made this last night. This is a vast improvement on the ready made Indian rice I usually buy. So easy and quick. Really tasty. Excellent.
fourleafclover73
21st Aug, 2013
5.05
Lovely rice dish, really improves boring old rice and is super easy! Rice for Indian curries will never be dull again.
wijjy1
23rd Jul, 2013
absolutely the best rice accompaniment to indian style dishes i've ever tasted!!!!
riddler
5th Jul, 2012
4.05
Very nice. Kids are not big rice fans but this is tasty so they enjoyed it
aliciawiredu
25th Apr, 2012
This is fantastic recipe, quick and easy to prepare. Absolutely delicious!

Pages

Tony Ennis
20th Jun, 2015
3.8
Green or black cardamom?
goodfoodteam's picture
goodfoodteam
12th Aug, 2015
Hi there, thanks for your question - this recipe uses green cardamom.
Tony Ennis
20th Jun, 2015
3.8
Step 4 - So we're adding the cashews and rice to the skillet of 'blossomed' spices. Are we frying the rice too? Or simply mixing with the heat off?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.