Spicy Indian rice

Spicy Indian rice

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(34 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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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
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OvO
4th Jan, 2011
Very tasty!. I'm a bit rubbish at making rice but this turned out perfectly!!
vytran
8th Sep, 2010
so tasty. I made it for the prawn curry and everyone loves it.
rhianthomas1984
16th Aug, 2010
4.05
This the closest recipe to pilau rice that i've found and i was very pleased with the result. I didn't add the sultanas and cashew nuts this time (as not suitable on my diet) but added peas instead. I served it with a chicken madras curry and it was a huge success.
sarah_clk's picture
sarah_clk
29th Jul, 2010
5.05
Stunning rice dish. Really good flavours - great on its own but lovely with a big bowl of lamb saag.
meljacobs
12th May, 2010
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
6th Dec, 2009
5.05
So easy to make, a new household favourite!!
micheleanne
2nd Sep, 2009
5.05
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
5th Nov, 2008
Could I make this with Basmati? I prefer the taste.
jules111
11th Oct, 2008
very tasty rice!! packed full of flavour.. great and easy to make..

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