Spicy Indian rice

Spicy Indian rice

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(22 ratings)

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-
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Ingredients

  • a mugful of American long grain rice
  • 2 onions, sliced
  • 2 tbsp sunflower oil
  • ½ tsp turmeric
  • 1 cinnamon stick
  • 6 cardamom pods
  • 1 tsp cumin seeds
  • large handful of sultanas and roasted cashew nuts

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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.

Recipe from Good Food magazine, May 2002

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Comments

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sarah_clk's picture
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Stunning rice dish. Really good flavours - great on its own but lovely with a big bowl of lamb saag.

meljacobs's picture

I found this rice absolutely delicious, and my boyfriend enjoyed it too. I'm a big fan of rice, and I'll definitely be making this again in future!

natster's picture
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So easy to make, a new household favourite!!

micheleanne's picture
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Without doubt the best rice accompaniment I have ever had with a curry and will now be the firm favourite. We loved it - I even had leftovers on its own cold for lunch the next day. It was easy to make although I did use basmati cooked the Delia way (cup of rice in a hot pan, add 1 tbsp oil to cover rice, add the tumeric add 2 cups boiling water and the cinnamon stick, then simmer on lowest heat until cooked but keep an eye on it - may need more water and the tumeric seemed to make it prone to sticking). I threw in a handful of peas to add colour. Fabulous web site by the way!

mrsturbo's picture

Could I make this with Basmati? I prefer the taste.

jules111's picture

very tasty rice!! packed full of flavour.. great and easy to make..

jillmcevoy's picture

Very easy and very tasty accompaniment to James Martin's Creamy Chicken Masala and Lamb Sagg.

notmum's picture
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This was really simple and really good, I could eat a bowlful on its own!

bumsticks's picture

Fantastic recipe - very simple and dead tasty. Cooking rice is always a disaster for me - but NOT ANY MORE!

soraya's picture
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Delicious !!!. My husband loved it, even though he is not a big rice fan. Will definitely be from now on part of our curry nights.

victoriabent's picture

I made this for 10 people, to go with a cremy-textured curry, and it was brilliant! The texture of the large, crunchy cashews with the sweetness of the sultanas went really well with savoury onion, and it looks very jumbled and interesting next to a simple-looking but highly flavoured curry dish.

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