Spicy Indian rice

Spicy Indian rice

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(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-
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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.

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Comments, questions and tips

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jellycatblue
4th Apr, 2012
5.05
Fantastic! Nuts and sultanas make a delicious rice dish. Please do try!
lozenge
5th Mar, 2012
5.05
I've just used this recipe as a basis for brown rice. I boiled the rice with cardamom pods and garam masala (didn't have any turmeric) for 25 minutes, and fried onions, adding mustard and cumin seeds once they were brown. Mix it all together, absolutely delicious!
lozenge
5th Mar, 2012
5.05
I've just used this recipe as a basis for brown rice. I boiled the rice with cardamom pods and garam masala (didn't have any turmeric) for 25 minutes, and fried onions, adding mustard and cumin seeds once they were brown. Mix it all together, absolutely delicious!
fionamair
7th Feb, 2012
5.05
Delicious, crunchy cashews with spciy rice... wow. Had along with Coconut Chicken Curry, a perfect combo.
kypnut
13th Aug, 2011
Loved it what more is there to say
marsgirl
7th Jul, 2011
I had no cashews so used flaked almonds instead and loved it!!! Would imagine it would be even better with cashews.
lindeens
1st Jun, 2011
2.05
Didn't like it. Bland and mushy.
wijjy1
23rd Jul, 2013
i think you mucked up somewhere..... try again, and follow the recipe!!
annag11
3rd Mar, 2011
5.05
YUM YUM, made this last month for our curry club night....went down a treat and none left over for the next day!! It was really easy to make, I used basmati rice too and the flavours were scrum, went very well with the lamb sagg and chicken balti. Big hit and could easily be eaten on its own its sooooo tasty!! Thx again good food
OvO
4th Jan, 2011
Very tasty!. I'm a bit rubbish at making rice but this turned out perfectly!!

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